Harem Pilaf Recipe
Ingredients
| Firm tomatoes - 4 to 6 | ||
| Button mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Onion | 1/2 | |
| Butter – as required | ||
| Rice | 1 Cup (16 tbs) | |
| Dry white wine or cider - 4 tablespoons | ||
| Chicken stock | 4 Cup (16 tbs) | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Dried oregano | 1/4 Teaspoon | |
| Avocado | 1 | |
| Raw chicken livers - 1/4 pound, diced | ||
Directions
GETTING READY
1) In a bowl, pour boiling water to plunge the tomatoes for 1 minute. Immediately peel off the skin and dice the tomatoes by removing the seeds.
2) Preheat oven to 350°F.
MAKING
3) In a medium-sized ovenproof casserole, add onion to sauté in 4 tablespoons butter until golden.
4) Add rice and cook for another 1 or 2 minutes, by stirring.
5) Pour in wine and chicken stock over rice.
6) Sprinkle salt and pepper to season as per your taste.
7) Increase heat to high and bring to a boil.
8) Cover the casserole and place inside the oven for 14 to 16 minutes. With a fork, stir at least once after about 10 minutes of cooking time.
9) In a skillet, sauté the mushrooms in 2 tablespoons butter for 3 minutes.
10) Stir in garlic, parsley, oregano, tomatoes and season with salt and pepper, according to taste.
11) Simmer the mixture for 2 to 3 minutes longer.
12) Spread avocado and keep warm.
13) In another pan, heat up little butter to sauté the chicken livers.
14) Add this to the finished rice mixture with a fork.
SERVING
15) In a serving platter, arrange the rice in a ring by keeping the center free. Place avocado and mushroom mixture at the center. Serve warm.
1) In a bowl, pour boiling water to plunge the tomatoes for 1 minute. Immediately peel off the skin and dice the tomatoes by removing the seeds.
2) Preheat oven to 350°F.
MAKING
3) In a medium-sized ovenproof casserole, add onion to sauté in 4 tablespoons butter until golden.
4) Add rice and cook for another 1 or 2 minutes, by stirring.
5) Pour in wine and chicken stock over rice.
6) Sprinkle salt and pepper to season as per your taste.
7) Increase heat to high and bring to a boil.
8) Cover the casserole and place inside the oven for 14 to 16 minutes. With a fork, stir at least once after about 10 minutes of cooking time.
9) In a skillet, sauté the mushrooms in 2 tablespoons butter for 3 minutes.
10) Stir in garlic, parsley, oregano, tomatoes and season with salt and pepper, according to taste.
11) Simmer the mixture for 2 to 3 minutes longer.
12) Spread avocado and keep warm.
13) In another pan, heat up little butter to sauté the chicken livers.
14) Add this to the finished rice mixture with a fork.
SERVING
15) In a serving platter, arrange the rice in a ring by keeping the center free. Place avocado and mushroom mixture at the center. Serve warm.
Chef
