Quick and Easy - Quick Basmati and Nut Pilaf

[Guest guest]

I've never seen or used " quick-cooking " basmati rice, will use the regular.

 

 

* Exported from MasterCook *

 

Quick Basmati and Nut Pilaf

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups basmati rice

1 onion -- chopped

1 garlic clove -- crushed

1 large carrot -- coarsely grated

1 to 2 tablespoons sunflower oil

1 teaspoon cumin seeds

2 teaspoons ground coriander

2 teaspoons black mustard seeds (optional)

4 cardamom pods

2 cups stock or water

1 bay leaf

salt and ground black pepper

1/2 cup unsalted nuts

fresh parsley or coriander to garnish -- chopped

 

Wash or rinse the rice. If there is time, soak the rice for 30 minutes, then

drain well in a sieve.

In a large shallow pan, gently fry the onion, garlic, and carrot in the oil for

a few minutes.

Stir in the rice and spices and cook for a further minute or two so that the

grains are coated in oil.

Pour in the stock or water, add the bay leaf and season well. Bring to a boil,

cover and simmer very gently for about 10 minutes.

Remove from the heat without lifting the lid - this helps the rice to firm up

and cook further. Leave for about 5 minutes.

If the rice is cooked, there will be small steam holes in the center. Discard

the bay leaf and cardamom pods.

Stir in the nuts and check the seasoning. Scatter the mixture with the chopped

parsley or coriander. This whole dish can be made ahead and reheated.

 

 

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Per serving: 697 Calories (kcal); 56g Total Fat; (71% calories from fat); 6g

Protein; 45g Carbohydrate; 0mg Cholesterol; 45mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0