Fuyu Persimmon Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 40 min Ingredients:
1/4 cup finely chopped shallot |
1 tablespoon olive oil |
1 cup long-grain white rice |
1 tablespoon finely chopped peeled fresh ginger |
1/4 teaspoon cinnamon |
1 cup chicken broth |
3/4 cup water |
1/2 lb firm-ripe fuyu persimmons, peeled, seeded if necessary, and chopped |
1/2 cup finely chopped fresh cilantro |
fresh lemon juice to taste |
Directions:
1. Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute. Add broth and water and bring to a boil. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes. Remove pan from heat and let stand, covered, 5 minutes.
2. Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste. Serve warm.
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