Georgia Peach Pilaf Rice

Yesterday for a pot-luck gathering where pulled pork barbecue was to be the central dish, I made a rice pilaf with local peaches, the classical Georgia fruit, which is still in season.

Other than containing fresh chopped fruit, the pilaf follows a traditional Middle-Eastern pattern.

The recipe will serve six to eight.

Rice Pilaf with Peaches

2 cups Basmati or other long-grain rice
2 medium peaches, from Georgia if in season
1/2 small onion, minced
4 whole cloves
3 tablespoons butter
3 cups unseasoned chicken broth, or part water
1 1/2 teaspoons salt

Rinse rice well and drain. Spread rice out on a cookie sheet to partially dry.

Peel peaches with vegetable peeler. Chop flesh into small bits using a chef's knife on a cutting board.

In heavy pot, fry butter, onion and whole cloves over medium-low heat, stirring often, until onion is well softened and butter loses its cloudy appearance.

Add partially dried rice. Raise heat and stir and fry 3 minutes, scraping bottom of pot frequently.

Add broth plus salt. Stir well once. Bring to a boil without further stirring. After 1/2 minute, cover pot tightly. Reduce heat to lowest setting. Simmer 12 minutes.

Have peaches ready. Open lid of pot, spread peaches quickly on top of rice but do not stir rice. Replace lid on pot.

Simmer, covered, 8 minutes. Turn off heat, but keep lid on the pot.

After 10 minutes of resting, fluff rice with rice paddle or fork.

Keep covered and warm until served.