Greek Pilaf Recipe
Ingredients
| Long rice | 8 Ounce | |
| Vegetable oil | 2 Tablespoon | |
| 2 oz. nut fat | ||
| Onion | 1 Large, sliced | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 8 oz. tomatoes, skinned and sliced or 1/2 pint tinned tomatoes | ||
| 4 oz. dried peaches and prunes, stoned | ||
| Seedless raisins | 2 Ounce | |
| Pinch saffron soaked in 1/2 pint hot water for 30 minutes | ||
| Juice and grated rind of 1/2 lemon | ||
| 1 bay leaf peel, cut into matchsticks, and juice of 1/2 orange | ||
| Black pepper | 1 To taste | |
| 1 tablespoon Maggi or other flavouring extract | ||
| Few chopped chives | ||
Directions
MAKING
1) In a thick pan, gently saute the dry rice in the oil and butter until pale yellow.
2) Stir in the onion and garlic and saute for further 2-3 minutes.
3) Stir in the tomatoes, fruit, saffron, lemon rind, juice and bay leaf, then simmer covered until the rice is just tender and almost dry.
4) Stir in the orange juice, half the prepared peel, pepper and savoury extract with a chopstick or wooden spoon.
SERVING
5) Garnish with the chopped chives and orange peel and serve immediately in a casserole.
1) In a thick pan, gently saute the dry rice in the oil and butter until pale yellow.
2) Stir in the onion and garlic and saute for further 2-3 minutes.
3) Stir in the tomatoes, fruit, saffron, lemon rind, juice and bay leaf, then simmer covered until the rice is just tender and almost dry.
4) Stir in the orange juice, half the prepared peel, pepper and savoury extract with a chopstick or wooden spoon.
SERVING
5) Garnish with the chopped chives and orange peel and serve immediately in a casserole.
Chef
