Spicy Rice Pilaf Recipe
This is the best ever Spicy Rice Pilaf I have ever tasted! You have landed in the right place. The Asian Spicy Rice Pilaf is enticing as a Main Dish for meals. The main ingredient in this recipe is Nuts. Don't rob yourself of the pleasure of having Spicy Rice Pilaf. Go and prepare it immediately.
Ingredients
2 teaspoons olive oil
1 cup long-grain white or brown rice
2 cups Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 teaspoon fennel seeds, crushed
1 bay leaf
3/4 teaspoon each ground cardamom and cinnamon
1/4 cup slivered almonds
1/4 teaspoon black pepper
Directions
1 Preheat the oven to 300° F.
In a medium-size nonstick 1 saucepan, heat the oil over moderately high heat.
Add the rice and cook, stirring constantly, for 2 to 3 minutes or until lightly golden.
2 Stir in the stock, fennel seeds, bay leaf, cardamom, and cinnamon and bring to a boil.
Lowerthe heat, cover, and simmer until the rice is tender and all of the liquid has been absorbed - 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
3 Meanwhile, scatter the almonds on a baking sheet and toast, stirring occasionally to avoid burning, for 10 to 12 minutes or until lightly toasted; set aside.
When the rice is done, remove and discard the bay leaf and stir in the pepper.
Garnish each serving with the toasted almonds.
In a medium-size nonstick 1 saucepan, heat the oil over moderately high heat.
Add the rice and cook, stirring constantly, for 2 to 3 minutes or until lightly golden.
2 Stir in the stock, fennel seeds, bay leaf, cardamom, and cinnamon and bring to a boil.
Lowerthe heat, cover, and simmer until the rice is tender and all of the liquid has been absorbed - 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
3 Meanwhile, scatter the almonds on a baking sheet and toast, stirring occasionally to avoid burning, for 10 to 12 minutes or until lightly toasted; set aside.
When the rice is done, remove and discard the bay leaf and stir in the pepper.
Garnish each serving with the toasted almonds.
