SWEETLY SPICED RABBIT PILAF
This easy, Middle Eastern inspired rice-based one-pot is spiced with cumin and chilli and sweetened with cinnamon and prunes
Provided by Jane Hornby
Categories Dinner, Main course
Time 40m
Number Of Ingredients 16
Steps:
- Melt the butter and oil in a wide, lidded pan, and add the onions and garlic. Soften gently for 5 mins, then tip in the rabbit and cook for 5 mins more, stirring until it changes colour all over (it doesn't need to be particularly browned). Turn up the heat a little, add the spices and fry for 2 mins until aromatic. Lift out the pieces of loin and set aside.
- Tip in the rice, squash and prunes, cover with the stock and season. Bring to a simmer, cover and cook gently for 10 mins. Put the loin meat on top of the rice, re-cover and cook for another 5 mins or until you can see channels appearing in the surface of the rice and most or all of the liquid has disappeared. Remove from the heat and set aside for 10 mins.
- Fluff up the tender rice with a fork, check the seasoning and scatter with the fresh herbs and the nuts. Serve each portion with a blob of yogurt topped with a sprinkling of chilli or paprika, plus a drizzle of tangy pomegranate molasses or lemon juice.
Nutrition Facts : Calories 687 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium
SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
SPICED BASMATI RICE PILAF
To wash or not to wash rice? In the case of basmati, no matter what, I always soak it. It cleans out any small particles and it also rids the rice of any starch on the grain. I do use the soaking water to cook the rice. This recipe is hypnotic and makes cooking such a simple ingredient easy. I leave the bay leaves and cinnamon in for rustic elegance. Remove them once cooked, if you want.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch.
- Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve.
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