Mediterranean Brown Rice PilafPrep: 10 min Cook: 30 min Servings: 4by Hina Gujral170 recipes>
Here is my first post on the first day of September - Mediterranean Brown Rice Pilaf
- 2 Cup long grain brown rice
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 pinch saffron, steeped in 1/4 cup hot but not boiling water
- 2 1/2 cups vegetable stock
- 1 bay leaf
- 2 green cardamom pod, crushed
- 1 star anise
- 1/2 cup peas, fresh or frozen
- 1/4 cup golden raisins
- 1 thumb size stick of cinnamon
- 1/4 cup almond, chopped
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- Salt, as per taste
- 2 tbsp olive oil
- To garnish:
- Chopped coriander
- A fistful of pomegranate seeds
- Heat olive oil in a heavy bottomed saucepan over medium heat.
- Add bay leaf, cardamom, star anise and cinnamon stick. Let it heat until aroma of spices is released.
- Stir in the onion and saute until translucent and aromatic but not browned. Now add chopped carrot and saute for another 2 - 3 minutes or until you smell the aroma of nuts.
- Add the rice and sauté the rice for a few minutes until it is translucent around the edges.
- Add the saffron and its water, the stock, raisins, peas, salt, turmeric and chilli powder. Increase the heat and bring to a boil.
- Bring the dish to a simmer. Then turn the heat to medium, cook until all the water is been absorbed by the rice.
- While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.
- Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.
- Once the rice is done, cover with a tight fitting lid and let the dish rest for at least 10 to 20 minutes.
- To serve the dish, fluff the rice with fork and garnish with freshly chopped cilantro, toasted nuts and pomegranate seeds.
- Serve hot with chilled yoghurt and salad.
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