Wedding Pilaf (Kouzou Ichi) Recipe
Ingredients
| Finely minced steak | 1 1⁄4 Cup (20 tbs), to resemble coarse-ground meat | |
| Beef liver | 1 Cup (16 tbs), finely chopped | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Rice | 2 Cup (32 tbs) (Long-Grain Variety) | |
| Sweet butter | 1⁄2 Cup (8 tbs) | |
| Broth | 4 Cup (64 tbs) (Boiling) | |
| Salt | To Taste | |
| Almonds | 1⁄2 Cup (8 tbs) | |
| Pistachio nuts | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1 Pinch | |
| Cloves | 1 Pinch | |
| All spice | 1 Pinch | |
| Black pepper | 1 Pinch |
Nutrition Facts
Serving size: Complete recipe
Calories 3685 Calories from Fat 1660
% Daily Value*
Total Fat 188 g289.6%
Saturated Fat 77.8 g389.1%
Trans Fat 0.2 g
Cholesterol 707.6 mg235.9%
Sodium 5863.5 mg244.3%
Total Carbohydrates 348 g115.9%
Dietary Fiber 33.5 g133.9%
Sugars 8 g
Protein 148 g296.3%
Vitamin A 489.4% Vitamin C 19.4%
Calcium 40.8% Iron 95.9%
*Based on a 2000 Calorie diet
Directions
Add one and a half cups water.
Over high heat bring to a boil.
Reduce heat to low and simmer until all the liquid is absorbed, about thirty minutes.
Meanwhile, in a medium saucepan fry the rice in four tablespoons of the butter.
Add the boiling broth, browned meat, salt to taste.
Simmer an additional twenty minutes or until all the liquid is absorbed.
Lightly brown the almonds and pistachio nuts in two tablespoons of the butter and add to the cooked rice along with the spices.
Stir the rice once to mix in all the ingredients.
Cover with a clean towel for about five minutes to absorb the moisture and to keep the grains fluffy.
Remove towel and transfer pilaf to a serving platter.
Chef
