What makes rice pilaf "pilaf"?!
Answers:
Sauteeing makes rice "pilaf" first and foremost
It is the addition of extra ingredients such as sauteed onions, celery and herbs along with chopped nuts and raisins or coconut depending on where your pilaf is from.
We made brown rice pilaf last weekend adding toasted whole cumin and coriander seeds, diced and sauteed onions and garbanzo beans with a handful of chopped cilantro and parsley at the finish - talk about YUMMO! It went with our Lamb Cous Cous for the people who didn't eat wheat.
Chef
One of the reasons is it's toasted and instead of water to cook it you use chicken stock.
rice onion celery chicken stock
no pasta
In jail the mix rice pilaf with hot sauce and crackers and call it Duna!
It's the baking process.
