Brother John's Rice Pliaf
Printed From: Foods of the World Forum
Category: Asia
Forum Name: The Middle East
Forum Discription: From Turkey and the Arabic Peninsula to Pakistan and the far corners of Alexander's Empire.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=501
Printed Date: 26 March 2026 at 19:44
Topic: Brother John's Rice Pliaf
Posted By: Hoser
Subject: Brother John's Rice Pliaf
Date Posted: 01 May 2010 at 05:13
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My kid brother's tried and true pilaf recipe....the best I've ever had 2 cups rice
1/4 cup pignoli, or slivered almonds Extra virgin olive oil 1/2 cup onions, chopped 1 cup sliced mushrooms 1 clove minced garlic 1/4 cup currants 1/2 teaspoon thyme 1/2 teaspoon coriander 1 teaspoon summer savory Salt and pepper to taste 4 cups chicken broth Fresh dill In a large dry pan, lightly toast the rice and pignoli. Remove rice and pignoli from pan to medium bowl. Return pan to heat and add olive oil, onion, garlic and mushrooms and saute' until onions are translucent, then add rice and pignoli back to pan.  Add currants, and remaining spices (except dill) , cook another minute or so and add the chicken stock.  Bring to a boil, cover and simmer for 20 minutes, or until moisture is absorbed.
Fluff pilaf with a fork, add some butter or finishing oil if desired, and top with chopped fresh dill. NOTE: taste before adding salt...the chicken broth is usually salty enough. Goes great with kebabs
------------- Go ahead...play with your food! |
Replies:
Posted By: John
Date Posted: 13 June 2010 at 21:25
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I made this today with Quinoa instead of rice. The quino toasts up nicely and imparts a very nutty flavor (post toasting). Pepare the same as the rice pilaf except toast the pignolias (I actually used almonds this time) seperatley or first as the quinoa is like coarse sand and the nuts tend to "float" on the quinoa and would not get toasted well if done together.
If you are not familiar with quinoa, here is a little bit about it (excerpted from Wikipedia):
Quinoa is from Peru and was of great nutritional importance in /wiki/Pre-Columbian_era - /wiki/Andean - civilizations. This crop is now highly appreciated for its nutritional value, as its /wiki/Protein - content is very high (12%–18%). Also, unlike /wiki/Wheat - or /wiki/Rice - (which are low in /wiki/Lysine - ), quinoa contains a balanced set of /wiki/Essential_amino_acid - for humans, making it an unusually complete protein source among plant foods. It is a good source of /wiki/Dietary_fiber - and /wiki/Phosphorus#Biological_role - and is high in /wiki/Magnesium_in_biological_systems - and /wiki/Iron#Nutrition - . Quinoa is /wiki/Gluten - -free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop by NASA's for long-duration manned spaceflights.
Here is a link to the full article
http://en.wikipedia.org/wiki/Quinoa - http://en.wikipedia.org/wiki/Quinoa
Brother John ------------- John H. - Utah (life is too short to drink cheap wine) |
Posted By: Hoser
Date Posted: 14 June 2010 at 03:18
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What a great, informative post...I guess I've heard the word quinoa before, but never actually knew what it was specifically.
Thanks for another informative post.....how did it come out texturally John, compared to long grain rice? ------------- Go ahead...play with your food! |
Posted By: TasunkaWitko
Date Posted: 14 June 2010 at 07:04
| this is wonderful information! thanks for posting! |
Posted By: John
Date Posted: 14 June 2010 at 20:44
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Hoser asked about texture. The quinoa is similar to couscous in size and texture but is a natural grain instead of a pasta. If you do not adjust proportions, you get a vegetable dish (onions and mushrooms) with the grain as an additive instead of rice with the vegetables as an additive. I liked the vegetable emphasis with the grain being the "extra". I had a plate of mushrooms and onions with a bit of grain and enjoyed this. Frankly I used only 2/3 cup of grain (cooking for two) but still used LOTS of mushrooms and onions. If this turns you off, cut the vegeteables in half. I was pleasantly appreciative of a vegetagle based dish with the grain as the adjunct. I thought it worked quite well though admit most people would probably prefer a higher proportin of grain. I served this with a marinated pork roast that is my wife's creation and is to die for. Thnis will be the subject of a future submission. My wife's pork roast is the reason that we are still married!
------------- John H. - Utah (life is too short to drink cheap wine) |
Posted By: John
Date Posted: 14 June 2010 at 20:46
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hoser will validate the fact that my wife's pork roast is intoxicating! ------------- John H. - Utah (life is too short to drink cheap wine) |
Posted By: Hoser
Date Posted: 15 June 2010 at 02:33
Her http://foodsoftheworld.activeboards.net/forum_posts.asp?TID=128&title=another-sauerbraten-recipe - saurerbraten is even better than that! ------------- Go ahead...play with your food! |
John wrote: