Vegetarian Epicures Pilau Recipes

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VEGETARIAN EPICURE'S PILAU



Vegetarian Epicure's Pilau image

This is a rather elaborate pilau that makes a delicious little feast when served with a dal, a raita, a chutney, some chapatis and fresh fruit. The recipe was adapted from the: "vegetarian epicure", book two , 1978 edition, by anna thomas.

Provided by lynnski LA

Categories     Long Grain Rice

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

5 tablespoons butter or 5 tablespoons ghee
2 onions, chopped
2 bay leaves, crushed
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon fresh ginger, minced
1/2 cup potato, cut in small dice
1/2 cup cauliflower, coarsely chopped
1/2 cup peas
1/2 cup carrot, cut in small dice
1/2 cup green beans, cut in 1/2-inch pieces
1/2 cup summer squash, cut in small dice
1/2 cup green bell pepper, cut in small dice
2 1/2 cups long-grain white rice
1/2 teaspoon saffron thread
5 cups water
2 teaspoons salt
1/3 cup cashews, coarsely chopped
1/3 cup raisins

Steps:

  • Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
  • Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
  • toss over medium heat for about 5 minutes, then add the water and salt.
  • Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
  • All the water should be absorbed.
  • Add the cashews and raisins and gently mix everything together.
  • spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
  • Serve the pilau steaming hot from the casserole.

Nutrition Facts : Calories 484.4, Fat 13.9, SaturatedFat 7, Cholesterol 25.4, Sodium 913.5, Carbohydrate 81.7, Fiber 4.3, Sugar 9, Protein 9

PLAIN PILAU



Plain Pilau image

This is a fragrant, slightly sweet rice dish that goes well with very hot and spicy curried dishes; and it's delicious on its own. The recipe was adapted from: "the vegetarian epicure, book two", by Anna Thomas.

Provided by lynnski LA

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter
2 cups white rice, long-grain
1/4 teaspoon cinnamon
8 cardamom pods, seeds only
1/4 cup almonds, blanched and slivered
1/2 cup raisins
1 cup peas
4 cups hot water
1 1/2 teaspoons salt

Steps:

  • Melt the butter in a large, fireproof casserole and fry the rice in it over low heat until it just starts to color.
  • Add the cinnamon and the crushed cardamom seeds; stir and continue frying for a minute or two.
  • Add the remaining ingredients and stir briefly.
  • Bring the water to a boil, then lower the heat, cover the casserole tightly, and let the rice steam for about 20 minutes.
  • All the water should be absorbed and the rice just tender but not mushy.

Nutrition Facts : Calories 389.1, Fat 11.1, SaturatedFat 5.2, Cholesterol 20.4, Sodium 679.6, Carbohydrate 65.4, Fiber 4.3, Sugar 9, Protein 7.3

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