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Molded Pilaf Recipe
|Long grain rice||2 Cup (32 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
|Bouillon cubes||2 (Maggi)|
|Blanched whole almonds||1⁄2 Cup (8 tbs)|
|Pistachio nuts||1⁄4 Cup (4 tbs)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Yellow raisins||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2684 Calories from Fat 979
% Daily Value*
Total Fat 115 g176.4%
Saturated Fat 29.9 g149.4%
Trans Fat 0 g
Cholesterol 101.4 mg33.8%
Sodium 4132.1 mg172.2%
Total Carbohydrates 370 g123.4%
Dietary Fiber 14.2 g56.7%
Sugars 42.7 g
Protein 55 g110.2%
Vitamin A 26.2% Vitamin C 5.3%
Calcium 27% Iron 55.3%
*Based on a 2000 Calorie diet
Rinse the rice with cold water.
Bring the three and a half cups of water and the bouillon cubes to a boil.
Add the rice, salt to taste and cook about fifteen to twenty minutes or until all the water is absorbed.
Add the two tablespoons of but- ter.
Dust with the black pepper.
In a frying pan, saute each kind of the nuts separately in the one tablespoon of the butter, until golden brown, removing and setting aside each one to drain on paper toweling as it is done.
To assemble, lightly oil a six-cup ring mold and layer the various ingredients: First, scatter the almonds in an even layer over the bottom of the mold.
Cover with one third of the rice, add half of the pistachio nuts, half of the raisins and half of the pine nuts.
Cover with another one third of the rice.
Then add the remaining pistachio nuts, pine nuts and raisins.
Top with the remaining rice.
Cover the mold with a piece of wax paper and press down lightly but firmly so that when the rice is unmolded it will hold together.
Remove the paper, place a serving dish on top of the mold and invert.
This very attractive layered rice is good served with any kind of roast meat.