Pilaf... pilau...plov... it's rice, cooked in broth. This one develops a nice crunchy layer on the bottom of the pan which is crispy and delicious. The texture of the rice comes out almost like a risotto. Almost. I am not very good at making risotto.
Mats
6oz baby spinach
2/3c roasted, unsalted cashews. I ran mine through the food processor because my husband can't eat whole nuts.
2 Tb olive oil
6 green onions, chopped
1 1/2c brown rice
3 cloves garlic, minced
1 tsp fennel seeds
2 Tb lemon juice
2 1/2c vegetable stock
3 Tb fresh mint
3 Tb fresh flat-leaf parsley
Heat the oil in a large saucepan over medium heat. Add the onions and cook for 2 minutes.
Add the minced garlic, fennel seeds and rice. Stir around so the rice is covered in oil and the onions are well-distributed throughout.
Increase the heat to high. Add the lemon juice, vegetable stock, and 1 tsp salt. Bring to a boil
Cover and reduce the heat to low. Cook for 45 minutes.
Meanwhile, add the mint and parsley to a food processor and pulse until the herbs are well chopped.
When the rice is done cooking, turn off the burner and toss the baby spinach and herb mixture on top of the rice. Put the cover back on and let it sit for 5 minutes.
Stir the spinach and herbs into the rice with a fork. Spoon into bowls and top with cashews.
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