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  • Mediterranean Brown Rice Pilaf

    1 vote
    Mediterranean Brown Rice Pilaf
    Prep: 10 min Cook: 30 min Servings: 4
    by Hina Gujral
    170 recipes
    >
    Here is my first post on the first day of September - Mediterranean Brown Rice Pilaf

    Ingredients

    • 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

    Directions

    1. Heat olive oil in a heavy bottomed saucepan over medium heat.
    2. Add bay leaf, cardamom, star anise and cinnamon stick. Let it heat until aroma of spices is released.
    3. 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.
    4. Add the rice and sauté the rice for a few minutes until it is translucent around the edges.
    5. Add the saffron and its water, the stock, raisins, peas, salt, turmeric and chilli powder. Increase the heat and bring to a boil.
    6. Bring the dish to a simmer. Then turn the heat to medium, cook until all the water is been absorbed by the rice.
    7. While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.
    8. Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.
    9. Once the rice is done, cover with a tight fitting lid and let the dish rest for at least 10 to 20 minutes.
    10. To serve the dish, fluff the rice with fork and garnish with freshly chopped cilantro, toasted nuts and pomegranate seeds.
    11. Serve hot with chilled yoghurt and salad.

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