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  Long rice 8 Ounce
  Vegetable oil 2 Tablespoon
  Nut oil 2 Ounce (Or Fat)
  Onion 1 Large, sliced
  Garlic 2 Clove (10 gm), finely chopped
  Tomatoes/1/2 pint tinned tomatoes 8 Ounce, skinned and sliced
  Dried peaches 4 Ounce, stoned
  Dried prunes 4 Ounce, stoned
  Seedless raisins 2 Ounce
  Saffron 1 Pinch, soaked in 1/2 pint hot water for 30 minutes
  Lemon juice 1⁄2 Tablespoon (Extracted From 1/2 Fruit)
  Grated lemon rind 1⁄2 Teaspoon (From 1/2 Fruit)
  Bay leaf 1 , peel, cut into matchsticks
  Orange juice 1⁄2 Tablespoon (Extracted From 1/2 Fruit)
  Black pepper To Taste
  Flavoring extract/Other flavoring extract 1 Tablespoon (Maggi Brand)
  Chopped chives 1 Tablespoon (Use Few)

1) In a thick pan, gently saute the dry rice in the oil and butter until pale yellow.
2) Stir in the onion and garlic and saute for further 2-3 minutes.
3) Stir in the tomatoes, fruit, saffron, lemon rind, juice and bay leaf, then simmer covered until the rice is just tender and almost dry.
4) Stir in the orange juice, half the prepared peel, pepper and savoury extract with a chopstick or wooden spoon.

5) Garnish with the chopped chives and orange peel and serve immediately in a casserole.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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