FRAGRANT JASMINE RICE PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings (about 6 cups)
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
- 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.
FRAGRANT RICE PILAF
Steps:
- 1. Combine the cumin, saffron and salt. Set aside.
- 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
- 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.
FRAGRANT DUCK BREASTS WITH WILD RICE PILAF
Make a smart Indian-inspired supper for two using storecupboard ingredients
Provided by Jennifer Joyce
Time 30m
Number Of Ingredients 10
Steps:
- Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
- Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
- While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.
Nutrition Facts : Calories 894 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Protein 54 grams protein, Sodium 1.37 milligram of sodium
FRAGRANT BULGUR PILAF (MOOSEWOOD)
From The Moosewood Restaurant Kitchen Garden book. Easily veganized- just leave out the feta cheese. Perfect for fresh summer herbs. Cook time is an estimate. We made this with mostly dried herbs and it still turned out great.
Provided by VegSocialWorker
Categories < 60 Mins
Time 47m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
- When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
- Add all of the rest of the ingredients and bring to a boil.
- Cover and bake for 20 minutes until all the liquid is absorbed.
- Served topped with crumbled feta cheese, if desired.
Nutrition Facts : Calories 177.5, Fat 5.1, SaturatedFat 0.7, Sodium 169.7, Carbohydrate 30.5, Fiber 7.6, Sugar 1.8, Protein 5.1
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