Nutty Basmati Pilaf Recipes

Steps:

• Wash rice in a sieve under cold running water until water runs mostly clear.
• Place rice in a bowl with fresh cold water, and let sit 30 minutes.
• Drain well.
• Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
• Add the rice, cumin seeds, coriander, cardamom and bay leaf.
• Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
• Add broth, and season with salt and pepper.
• Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
• (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
• Add nuts and toss to combine.
• Garnish with fresh chopped cilantro.
• For Vegetarians use the vegetable broth.

Steps:

• In a medium saucepan, melt butter.
• Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
• Stir in rice; cook stirring for about 4 minutes to release flavor.
• Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
• Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
• Bring to a boil, and reduce heat.
• Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
• Season with salt.

Steps:

• Heat 2 teaspoons olive oil in a medium saucepan over medium heat.
• Add minced garlic, saute 1 minute.
• Add basmati rice, saute 2 minutes.
• Stir in the chicken broth, bring to a boil, Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
• Remove from heat, stir in chopped onions and dried thyme.

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

Steps:

• Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
• Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
• Stir basmati rice into onion mixture until rice is coated with oil.
• Pour hot chicken stock into the rice mixture. Season with salt; stir.
• Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
• Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Steps:

• **Rinserice before cooking** Put rice in large bowl of cold water and swill around, pouring out cloudy water as needed.
• Leave to soak for 30 min in remaining rinsing water.
• In lrg pan, fry onion, garlic, and carrot in oil.
• Stir in rice and spices and cook 1-2 minutes, so grains are coated in oil.
• Pour in stock or water, add bay leaf, and season well.
• Bring to boil; cover and simmer gently for 10 minutes.
• Remove from heat without lifting lid.
• Leave for 5 minutes.
• If rice is cooked, there will be small steam holes in the center.
• Discard bay leaf/cardamom pods.
• Stir in nuts and check seasoning.
• Scatter parsley over mixture.
• Can be reheated!

Steps:

• In a medium pot, heat oil over medium. Add onion and cook, stirring frequently, until soft, 5 minutes. Add rice; cook, stirring, until rice is translucent at edges, 2 minutes.
• Add 2 1/2 cups water and season with salt and pepper. Bring to a boil over high; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.