What is the technique for cooking grains where they are sautéed briefly in oil or butter?

The technique referred to in the question is called pilaf. In this method, grains, typically rice or other cereals, are first sautéed briefly in oil or butter. This process enhances their flavor and helps achieve a desirable texture, as it allows the grains to absorb some of the fat, preparing them for further cooking. After the grains have been sautéed, they are usually combined with a specific amount of liquid, such as broth or water, and then cooked through absorption or by steaming.

This technique is distinct from the other cooking methods mentioned. Boiling involves cooking food in water or broth at high temperatures, which doesn't include the initial sautéing step. Baking refers to cooking food using dry heat in an oven, often best suited for breads and pastries. Steaming cooks food using vapor from boiling water, again omitting the sautéing phase. The pilaf method is particularly valued in culinary arts for creating flavorful and visually appealing dishes, as the sautéing process helps ensure that individual grains remain separate and fluffy.