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Rice and legume pilaf...

soupereasy's picture

Tried to add this to the original post, well so much for my search skills.

Last time I used the rissotto method, sautee with aromatics and add broth in increments. Good, but a bit al dente.

This time I was blanching veggies and thought I would toss it in when they were done. Almost worked. Pilaf was perfect, water reduced too much and was very salty.

The texture and flavour were lovely, just too much salt. Guess I have to cook it in its own water.