The reason I'm breaking up with stuffing.
Next up, my favorite part: the noodles. Some people like orzo and others go for spaghetti, but for me, the only choice is angel hair. While it might be, angel hair gives me that classic childhood Rice-A-Roni vibe I crave and cooks in about the same time as the grains of rice. In fact, I keep a package of angel hair pasta in my pantry at all times for when a rogue pilaf craving hits., which are thin vermicelli-like noodles that are already broken for you.
After the rice and toasted vermicelli, the other building blocks are simple. Good vegetable stock , a few alliums like shallots and garlic, and a bay leaf or two . All of this is combined with salt and pepper and cooked to light, fluffy pilaf perfection. Once you’ve gotten the basics down, the world is your rice pilaf. I switch out the toppings from season to season. Around Thanksgiving it’s all about whatever mushrooms I can get my mitts on. But as I move into winter, a mess of caramelized brussels sprouts becomes the star. Come spring, tender asparagus and fava beans grace the rice pilaf. And in summer, caramelized zucchini and feta are my toppings of choice.
Even if you wouldn’t dream of skipping the stuffing this year, add this rice pilaf to your table—then just wait and see which one disappears first.
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