Fragrant Fried Rice Pilaf Recipe 45

Steps:

• 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
• 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

Steps:

• Combine cumin, saffron and salt; set aside.
• Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes.
• Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• Add the rice and cook for 1 minute, stirring to mix well.
• Add the broth and cherries.
• Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
• Fluff rice with a fork and serve hot.

Steps:

• 1. Combine the cumin, saffron and salt. Set aside.
• 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.

Steps:

• In a small saucepan with a tight-fitting lid, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice. Return the rice to the saucepan, add 1 cup cold water, cover and cook over medium-low heat until the water has been absorbed and the rice is cooked, about 25 minutes. Let sit for 5 minutes, then fluff with fork. Meanwhile, in a large nonstick skillet, heat 1 Tbsp. oil over medium-high heat. Add the eggs, season with salt and pepper and cook, stirring, until set and just dry, about 1 minute. Transfer to a cutting boarda nd let cool; coarsely chop. In the same skillet, heat 1 Tbs. oil over medium-high heat. Add teh scallion whites and bell pepper and cook until crisp-tender, about 1 minute; season with salt and pepper. Add teh beans and peas-carrots mix and cook until heated through; transfer to a large bowl. In the same skillet, heat the remaining 2 Tbs. oil and cumin over mediu-high heat. Stir in the cooked rice. Spread into a single layer and cook, undisturbed, until teh rice forms a crust, about 3 minutes. Break up the rice and sprinkle with the soy sauce. STir in the scallion greens, cilantro, bean mixture and eggs and cook until heated through.