Middle Eastern Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This is fantastic with any grilled meat and can be made ahead of time and re-warmed without losing flavor (in that case, don't add the toasted almonds until you re-warm it). Vegetarians love it as a main dish. Exotic but not too much so for the uninitiated! Read more ! Ingredients:
1 1/2 cups long-grain (not parboiled) rice |
2 tbs olive oil |
1 large onion, chopped |
2 carrots, peeled and diced |
1 - 2 cloves garlic, crushed |
a 1-in. piece fresh ginger, grated or 1 scant tsp. powdered |
1 piece cinnamon stick |
4 c water (if not making for vegetarians, use chicken or beef broth) |
salt and freshly-ground black pepper to taste |
1/2 cup golden raisins, or dark if that's all you have |
1/2 cup slivered almonds, toasted |
Directions:
1. In heavy-bottomed skillet, heat oil and sauté onion, garlic and carrots until softened.
2. Add rice and stir until rice is coated with oil, cook about 2 minutes.
3. Add water or broth and remaining seasonings, but not the raisins or almonds.
4. Bring to a boil, lower heat and simmer, uncovered and stirring occasionally, 15-20 minutes or until all moisture has evaporated and rice is done.
5. Before serving, stir in the raisins and almonds.
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