Rice Pilaf with Indian Spices Recipe
Ingredients
| Almonds | 2 Tablespoon, chopped | |
| Garlic | 2 Clove (5gm) | |
| Red-pepper flakes - 1/2 teaspoon | ||
| Fennel seeds | 1/4 Teaspoon, crushed | |
| Olive oil | 2 Teaspoon | |
| Chicken stock - 2 1/2 cups, defatted | ||
| Quick-cooking rice - 2 cups | ||
| Carrot | 1 | |
| Pepper red | 1 To taste | |
| Bay leaf | 1 | |
| Fresh parsley - As desired, for garnishing | ||
Directions
MAKING
1) In a 3-quart saucepan, heat the oil.
2) Over medium heat, saute the almonds, garlic, pepper flakes and fennel seeds in the hot oil for 3 minutes.
3) To this, add the stock, rice, carrots, peppers and bay leaf.
4) Bring this mixture to a boil and then reduce the heat to medium-low.
5) Simmer, covered, for 10 minutes. The rice should be tender with all the liquid absorbed.
6) With a fork, gently fluff the rice and then remove and discard the bay leaf.
SERVING
7) Garnish with fresh parsley and serve immediately, along with a green salad.
1) In a 3-quart saucepan, heat the oil.
2) Over medium heat, saute the almonds, garlic, pepper flakes and fennel seeds in the hot oil for 3 minutes.
3) To this, add the stock, rice, carrots, peppers and bay leaf.
4) Bring this mixture to a boil and then reduce the heat to medium-low.
5) Simmer, covered, for 10 minutes. The rice should be tender with all the liquid absorbed.
6) With a fork, gently fluff the rice and then remove and discard the bay leaf.
SERVING
7) Garnish with fresh parsley and serve immediately, along with a green salad.
Chef
