What Can You Use Instead of a Pilaf Grain?

When replacing one grain used for pilaf with another, the water ratio is the deciding factor. Rice is usually cooked with 1.5 times its volume in water, while bulgur needs less; changing the grain also means adjusting the amount of water. The second consideration is the grain’s integrity: if a grain that stays separate like rice is replaced with a smaller grain such as quinoa, the pilaf's appearance and chew will change. The rinsing step should also be considered when changing grains; quinoa and some types of brown rice may taste bitter if not rinsed, while white rice is more forgiving. Resting time also varies in recipes that substitute the pilaf grain: after cooking, rice rests covered for 10 minutes, while bulgur and quinoa do not need to rest that long. The pot lid also matters when substituting grains; frequently opening the lid to check pilaf lets steam escape, which can make grains other than rice especially sticky. Therefore, regardless of the grain, it is recommended to open the lid as little as possible during cooking.

Can brown rice replace white rice?

Brown rice takes much longer to cook and needs more water than white rice because its bran has not been removed; one 200 ml measure of brown rice generally needs two and a half 200 ml measures of water. Pilaf made with brown rice is firmer and has a nuttier flavor; this difference is especially noticeable in simple buttered pilaf recipes.

Can you use bulgur instead of rice?

If you do not have rice, coarse bulgur can be used instead; these grains both cook into separate grains and produce a similar pilaf appearance. Bulgur needs less water than rice, so reduce the water by one measure. Cooking time is also shorter: rice cooks in 15–18 minutes, while bulgur is usually ready in 10–12 minutes, so remove it from the heat earlier.

How well can quinoa replace rice?

Quinoa can replace rice, but because its grains are smaller, the pilaf will be lighter and slightly crunchier. If quinoa is used without rinsing, it may have a slightly bitter taste, so rinse it thoroughly before cooking. Its water ratio is close to that of rice, but it cooks a little faster: quinoa cooks in 12–15 minutes and does not need to rest like rice.

How can you substitute for vermicelli in pilaf?

If vermicelli is unavailable, thin noodles or broken pasta produce a similar result; both thin noodles and broken pasta can be toasted in oil and cooked with the rice. Since broken pasta is slightly thicker than vermicelli, extend the cooking time by 2–3 minutes. Do not skip the toasting step; if vermicelli or its substitute is not toasted in oil, the pilaf will not develop the desired reddish color.

Can oats or barley replace vermicelli?

Oats and barley are denser than vermicelli; these two grains can be used in sweet pilaf, but the result will be quite different in savory main-course pilaf. If using these grains, increase the water ratio and nearly double the cooking time; otherwise, the grains will remain firm.