Greek Pilaf

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Greek Pilaf to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Greek Pilaf, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1C minced onion
• 2 cloves minced garlic (optional)
• 1 stalk celery, in 1/2 inch pieces
• 1/4 C sunflower seeds
• 2-3 Tbsp olive oil, or substitute
• 2 1/2 C cooked brown rice
• 1-2 tsp dried mint
• juice of one lemon
• 1/4 C parsley, chopped
• salt and pepper to taste
• 1 can chick peas, drained, or 1C crumbled feta cheese

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Sauté onion, garlic, celery, and sunflower seeds in oil

Step 2: Technique & Execution

Mix with other ingredients

Step 3: Technique & Execution

Serve plain or use to stuff tomatoes, peppers or eggplant

Step 4: Technique & Execution

To stuff eggplant: slice 2 medium eggplants in half lengthwise

Step 5: Technique & Execution

Bake on oiled baking sheet at 350 F for about 1/2 hour until insides are soft

Step 6: Technique & Execution

Scrape out insides with spoon, leaving shell of skin