Saturday, February 18, 2012

Herb and Spice Rice Pilaf

I made this with bulgur wheat because I was out of rice (how do you run out of rice?), but it was still delicious. Herbs, spice, and nuts are an excellent combination. Next time, I might increase the cardamom and cumin, but I'm a bit partial to those spices.

Herb and Spice Rice Pilaf (from Mighty Spice)

1/2 cup slivered almonds
1/3 cup cashews
2 cardamom pods, smashed
2 tbsp olive oil
2 tsp cumin seeds
1 large onion, finely chopped
1 3/4 cups basmati rice
2 1/2 cups chicken stock
2 large handfuls parsley, finely chopped
2 large handfuls cilantro, finely chopped
salt and pepper

1. Soak rice for 5 minutes in cold water, drain.
2. Meanwhile, heat large skillet over medium heat, add cashews and toast. Add almonds and toast. Transfer to plate and set aside.
3. Heat oil in large skillet over medium heat. Add cardamom and cumin and stir-fry 10 - 20 seconds. Add onion and continue stir-frying, stirring, 3 - 4 minutes until onions are soft.
4. Add rice to saucepan and place over medium heat. Add onion and spice mixture and stir in hot stock. Bring to a boil, cover, and reduce heat to low and simmer 10 - 15 minutes.
5. Remove pan from heat and remove lid. Place dish towel over rice, replace lid, and set aside to steam 5 - 10 minutes.
6. Fluff rice with fork and toss with toasted nuts, parsley, and cilantro. Season with salt and pepper and drizzle with a little oil.

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