9-13-99 Pilafs

eggy/oz (07:50:58) : Fruity Pullao (tried & originally posted on the ethnic board.)

450g basmati rice
3 tbsp. each vegetable oil and butter
1 bay leaf
6 black peppercorns
4 green cardamom pods
1 tsp. salt
75g sultanas (golden raisins)
50g flaked almond, lightly toasted (I tend to use pine nuts instead as my family prefer it.)
enough chicken stock (I make my own chicken stock. But if you use the shop-bought ones, you have to cut the salt accordingly.)

1. Wash the rice until the water run clear. Soak the rice in water for 30 minutes. Drained and set aside.
2. Heat the butter and oil in a medium saucepan. Lower the heat and throw in the bay leaf, peppercorns and cardamoms and fry for about 30 seconds.
3. Add the rice, salt and sultanas. Stir-fry for about 1 minute, or until the sultanas are puffed and the rice turns translucent.
4. Add in the chicken stock. Bring to the boil, then cover with a tight-fitting lid and lower the heat. Cook for 15 - 20 minutes. (*** I don't cook rice on the stove top. I transfer it to a rice cooker because it does a better job and does not use too much chicken stock.)
5. Turn off the heat and leave the rice to stand, still covered, for about 5 minutes . Before serving, stir in the toasted almonds/pine nuts.

Judy/AZ (01:43:46) : Apricot Pecan Rice Pilaf

1 (14 oz) can chicken broth
1 1/2 tbsp olive oil or butter/margarine
1/2 large onion, chopped
1 cup long grain rice
1/4 cup toasted pecans, chopped
1/4 cup dried apricots, chopped

Bring broth to simmer in small saucepan. Reduce heat to low and keep warm.
Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent about six minutes. Add rice and stir one minute. Add broth and bring to a boil. Reduce hear to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir in apricots and pecans. Season with salt and pepper to taste. Serve with roasted chicken, turkey or pork.

Judy/AZ (01:43:46) : Brown Rice and Vegetable Medley

2 tsp olive oil
1/2 cup chopped scallions
1 garlic clove, minced
1/2 cup each, sliced mushrooms and zucchini
1/2 cup diced red pepper
1 cup cooked brown rice
1 tbsp soy sauce
pepper to taste

Heat oil over medium heat, add scallions & garlic and sauté till softened, add mushrooms,
zucchini & red pepper and sauté about 5 minutes. Add rice, soy & pepper to combine.

Judy/AZ (01:43:46) : RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Can be prepared in 45 minutes or less.

1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute and drained
2 tablespoons thinly sliced scallion greens

In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

Serves 2.
Gourmet, February 1990