Guest guest Posted January 9, 2002 Report Share Posted January 9, 2002 Spiced Pilaf This simple pilaf's masala, or spice mixture, combines well-known Indian and Middle Eastern seasonings for a versatile side dish with a fragrance and color more elegant than plain rice. Serve with your choice of roasted meat, or with a stir-fry or stew. Preparation hint: For best texture, add toasted, hot almonds right before serving. Cuisine: India Prep Time: 15 Minutes Cooking Time: 25 Minutes Yield: 4 Servings Source: EthnicGrocer Ingredients - 1/4 teaspoon(s) Cumin 1 pinch(es) Cinnamon 1 cup(s) Rice 1 pinch(es) Hot paprika 1/4 teaspoon(s) Cardamom, ground 1/2 teaspoon(s) Turmeric 2 cup(s) Chicken stock Butter to taste Salt 1 tablespoon(s) Almonds 1 tablespoon(s) Parsley, fresh, chopped 2 tablespoon(s) Onion, chopped Instructions Bring stock to a boil. Meanwhile, heat butter over a medium flame. Sauté onions until soft. Add spices and mix well. Add rice and stir to coat grains with oil. Stir in the stock. Lower heat to a steady simmer and cover. Simmer until all liquid is absorbed, about 15 minutes. Lightly toast almonds in a dry sauté pan. Mix almonds and parsley with cooked rice; adjust seasoning to taste. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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