It has lots of flavor and the aroma will fill the room.
Pilaf is either a rice or wheat dish, cooked with stock or broth, spices, and other ingredients. At first the technique spread through India to Spain. The Spanish paella and the South Asian pilaf (or pilau and 2 dozen other spellings), and biryani (mixed rice dish) evolved form such dishes.
Pilaf is either a rice or wheat dish, cooked with stock or broth, spices, and other ingredients. At first the technique spread through India to Spain. The Spanish paella and the South Asian pilaf (or pilau and 2 dozen other spellings), and biryani (mixed rice dish) evolved form such dishes.
Serves 8
2 Tbs. (30 ml) each: (dairy-free) organic butter and olive oil
1 1/2 cups (195 g) each: basmati rice and minced organic onion
4 minced organic cloves of garlic
2 Tbs. (30 g) each: minced ginger and ground cinnamon
3 Tbs. (45 ml) organic tomato paste
3 cups (720 ml) organic chicken or vegetable stock
1/2 cup (65 g) each: golden organic raisins and roasted organic almonds
1/2 cup (65 g) chopped fresh or 1/4 cup (30 g) dry parsley
A. Make now or > B.
1. Melt the butter and oil over medium-high heat.
2. Add the onion, garlic, and cinnamon.
3. Cook and stir for 5 minutes.
4. Stir in the rice and tomato paste.
5. Cook and stir for 3 minutes.
6. Stir in the stock and bring to a boil.
7. Reduce the heat to low.
8. Simmer, covered, 10-15 minutes until the rice is tender and liquid has evaporated.
9. Place a kitchen towel or paper towel between the pot and the lid to absorb liquid form the steam.
10. Let it stand for 10 minutes.
11. Fluff with a fork.
12. Stir in the raisins, almonds, and parsley.
13. Serve immediately or at room temperature.
B. Make ahead of Time:
1. Cover as directed in #9 above.
2. Refrigerate up to 2 days.
3. Reheat by spreading the rice evenly on a sheet pan.
4. Bake at 425 F (220C) about 10 minutes.
5. Stir in the raisins, almonds, and parsley.
-modified "Better Homes & Gardens"
4 minced organic cloves of garlic
2 Tbs. (30 g) each: minced ginger and ground cinnamon
3 Tbs. (45 ml) organic tomato paste
3 cups (720 ml) organic chicken or vegetable stock
1/2 cup (65 g) each: golden organic raisins and roasted organic almonds
1/2 cup (65 g) chopped fresh or 1/4 cup (30 g) dry parsley
A. Make now or > B.
1. Melt the butter and oil over medium-high heat.
2. Add the onion, garlic, and cinnamon.
3. Cook and stir for 5 minutes.
4. Stir in the rice and tomato paste.
5. Cook and stir for 3 minutes.
6. Stir in the stock and bring to a boil.
7. Reduce the heat to low.
8. Simmer, covered, 10-15 minutes until the rice is tender and liquid has evaporated.
9. Place a kitchen towel or paper towel between the pot and the lid to absorb liquid form the steam.
10. Let it stand for 10 minutes.
11. Fluff with a fork.
12. Stir in the raisins, almonds, and parsley.
13. Serve immediately or at room temperature.
B. Make ahead of Time:
1. Cover as directed in #9 above.
2. Refrigerate up to 2 days.
3. Reheat by spreading the rice evenly on a sheet pan.
4. Bake at 425 F (220C) about 10 minutes.
5. Stir in the raisins, almonds, and parsley.
-modified "Better Homes & Gardens"
