Nothing Much In The Cupboard Iraqi Rice Meal Gluten Free Veget Recipes

NOTHING MUCH IN THE CUPBOARD IRAQI RICE MEAL (GLUTEN FREE, VEGET

Nothing Much in the Cupboard Iraqi Rice Meal (Gluten Free, Veget image

When you don't have much on hand in your Iraqi cupboard this is a delicious basic meal that DH, DD (toddler) and I enjoy! Many women enjoy date syrup a lot while pregnant and this is good for a nonirritating the stomach, meal. Amounts are approximate.

Provided by UmmBinat

Categories One Dish Meal

Time 25m

Yield 2 Plates, 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 cup white basmati rice, washed and soaked as much as needed depending on quality
2 cups water
sea salt, to taste
1/4 cup plus 1 tablespoon unsalted butter, divided (butter is essential, oil or margarine is not to be subbed here)
3 whole cardamom pods, crushed slightly to open a bit
1/3 teaspoon turmeric powder (It's really for colour)
scant 1/2 cup date molasses (dibis tamar in Middle Eastern shops)
balkan yogurt, to serve

Steps:

Melt 1 tbs butter in pot to cook rice, add spices and stir until fragrant, add drained rice and stir carefully to coat making sure not to break grains (depending on rices quality).
Add water to rice in desired amount, add sea salt to taste, bring to a boil and cook until done.
Turn off burner and leave top on 5 minutes or more.
Melt remaining butter in a small pan, add dibis and warm and mix together.
Serve rice with the butter mixed with dibis in a bowl and Balkan yogurt stirred until smooth in another.
Eat with a bit of both added over the rice.
Enjoy!

IRAQI RICE (TIMMAN)

Iraqi Rice (Timman) image

Produces a light fluffy, tasty grain. I always use chicken or beef stock depending what I am serving it with. May be made yellow by adding 1/2 tsp turmeric. Enjoy this with Recipe #365961 with or without stock, Recipe #363669, Recipe #11761 or other stews, kabobs, etc.

Provided by UmmBinat

Categories White Rice

Time 40m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups white basmati rice
2 tablespoons olive oil (or butter for those who eat dairy)
3 cups chicken stock (or beef etc.)
salt
1/4 cup pine nuts
2 paper towels, each cut in two

Steps:

Wash rice well in a sieve and drain.
Heat olive oil or butter in a large based pot, add rice and stir over high heat for two minutes.
Add stock and bring to high simmer stirring once at first to separate the grains from the bottom of the pot.
Reduce heat to medium low and cover pot tightly for 15 minutes.
Open pot and fluff rice with a fork.
Place paper towels around rim and cover tightly again. (This makes for a fluffier grain).
Reduce heat to low and leave for 25 minutes then remove paper towels and you can leave longer on low. (I actually preheat my oven to 350F instead of leaving mine on low and then I leave the rice pot on the burner that heat escapes from the oven until we are ready to eat. *Of course this only works if your stove is on top of your oven. I find a good quality grain lasts hours this way and is warm and ready to eat when you are).
Meanwhile in a small dry pan toast pine nuts over medium high heat until golden. Watch carefully as they tend to burn quickly.
Sprinkle over rice and fluff with a fork to incorporate.
Enjoy with any meat stew, bamia (okra) dish or chicken.

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