As Cal and I were making this pilaf, we were wondering what a pilaf is... it's kind of a funny word and we're really not sure. But this rice pilaf was delicious. We semi-followed a recipe from a cookbook, but as mentioned in the previous post, we were not in a recipe following kind of mood this day. so we added some of this and that. And by this and that i think we mostly just mean cinnamon and mint. oh and coriander. (so this and that and coriander.) The source is
this book we found for $4.99 at TJMaxx.
ingredients
3 Tbsp olive oil
1 onion, chopped
1 garlic clove, minced
1 cup long grain white rice
14oz can diced tomatoes
pinch of sugar
2.5 c chicken broth
2 Tbsp pine nuts
1 tsp mint
1 tsp cinnamon
1/2 tsp coriander
salt and pepper
instructions
1. rinse your rice. you dont want it to get all starchy in this. also rinse your cows (if applicable).
2. heat oil. add onion and garlic and cook until softened.
3. Add the rice and cook for 2-3 min. stir, stir, stir.
4. Add the tomato (and juices), sugar, broth, and spices. Bring to a boil and then cover and let simmer for 15 min (until the rice is tender and the liquid is gone). Do not stir during the cooking.
5. After this is done, remove from heat and stir in pine nuts. Then place a kitchen towel over the pan, and the lid back on top. Let it sit there about 10 min to dry out.
Cornelius' note: this was interesting...
ok now its done! you can eat it along with you delicious feta stuffed chicken.
pig, out.
Cornelius, this is what wikipedia says about pilaf: is a dish in which a grain, such as rice or cracked wheat, is browned in oil, and then cooked in a seasoned broth. it sounds like we appropriately pilaffed.
ReplyDeleteI'm sooo gonna make this (with vegetable broth though, I am sure it will taste the same!)
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