Pilaf originated in Persia; the word refers to any rice dish in which the rice is sautéed in a little oil or butter and then simmered with seasoned liquid. Variations take off from there--this version combines springtime herbs, asparagus and crab for a delectable main-dish pilaf. Serve with a glass of iced tea and a tossed salad.
Test Kitchen Note: Perfectly cooked rice is not simple. In fact, it's something that we struggle with occasionally in the Test Kitchen. To have the most success cooking whole-grain rice, we recommend using a pan with a tight-fitting lid, cooking on your coolest (or simmer) burner and making sure the rice is simmering at the “lowest bubble.” While testing the recipes that use less than 1 cup of dry rice, we found that the cooking time varied greatly depending on what stove we used. Although whole-grain rice usually requires 50 minutes of cooking, we found smaller volumes of rice were sometimes done in as little as 30 minutes (and burned at 50 minutes). So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.
2 starch, 1 vegetable, 1 lean meat