large, nonstick pot. Cover rice with water and, with your
PREPARE the FRAGRANT EAST INDIAN BASMATI RICE (MADE EASY) recipe here, while following the
Put the rice in a mesh strainer and
ntil onion is soft. Add rice and stir to coat. Add
re golden.
Stir in rice; cook stirring for about 4
medium pot, combine wild rice, 3/4 cup chicken broth
In a medium saucepan cook onions and almonds over medium heat in hot butter or margarine about 5 minutes or until onions are tender and almonds are golden.
Stir in uncooked rice; cook and stir for about 4 minutes.
Stir in carrots, currants or dried cherries, orange peel, cinnamon, black pepper, and red pepper flakes.
Carefully stir on chicken broth and water.
Bring to boiling point; reduce heat; simmer covered about 20 minutes or until liquid is absorbed and rice is tender.
inutes.
Stir in the rice and cook, stirring occasionally, until
Place basmati rice in a large bowl and
aute 3 minutes.
Add rice and saute, stirring 1 minute
inutes until soft. Add the rice and continue to cook, stirring
In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
Serve hot.
ou wish to cook your rice in, until seeds become aromatic
Melt butter in a skillet over medium heat; add in onions and almonds, saute for 6-7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2-3 minutes of sauteing.
Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.
Simmer for about 20-25 minutes or until rice is tender.
Season with black pepper.
Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water and bouillon granules; bring to boil. Reduce heat, cover and simmer 10 minutes.
Add lemon zest, mushrooms, green onions, red peppers salt and pepper. Cover and continue cooking 10 minutes or til liquid is absorbed and rice is tender.
Stir in toasted pecans.
Garnish with lemon slices.
Heat oil in a saucepan over medium heat. Add shallots and garlic and saute for 2 minutes.
Add green onions, tomatoes, salt and rice. Stir to blend all the flavours.
Add chicken stock and bring to a boil. Cover with lid and turn heat to low.
Cook for 10 minutes and then turn off burner, leaving pot on the burner. DO NOT remove the lid and let sit for 5 minutes.
Stir in butter and fluff rice with a fork.
Serve over spiced basmati rice.
For Spiced Basmati Rice:.
Bring water to
minutes.
Rinse the rice well under cold running water
o soak.
Wash the basmati rice twice and soak in salted
Preheat grill pan over medium-high heat. Toss vegetables with olive oil. Cook pepper for 10 mins per side, until tender. Cook remaining vegetables for 5 mins per side, until tender and lightly charred. Season.
Meanwhile, combine yogurt, garlic and cumin. Set aside.
Serve vegetables with rice pilaf and garlic yogurt.