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Rice Pilaf With Indian Spices

Ingredients
  Almonds 2 Tablespoon, chopped and toasted
  Garlic 2 Clove (10 gm), minced
  Red pepper flakes 1⁄2 Teaspoon
  Fennel seeds 1⁄4 Teaspoon, crushed
  Olive oil 2 Teaspoon
  Chicken stock 2 1⁄2 Cup (40 tbs), defatted
  Quick-cooking rice 2 Cup (32 tbs)
  Carrot 1 , finely diced
  Red pepper 1 , finely diced
  Bay leaf 1
  Fresh parsley 1 Tablespoon (As Desired For Garnish)
Directions

MAKING
1) In a 3-quart saucepan, heat the oil.
2) Over medium heat, saute the almonds, garlic, pepper flakes and fennel seeds in the hot oil for 3 minutes.
3) To this, add the stock, rice, carrots, peppers and bay leaf.
4) Bring this mixture to a boil and then reduce the heat to medium-low.
5) Simmer, covered, for 10 minutes. The rice should be tender with all the liquid absorbed.
6) With a fork, gently fluff the rice and then remove and discard the bay leaf.

SERVING
7) Garnish with fresh parsley and serve immediately, along with a green salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 4.2 (15 votes)

1 Comment

Savorique.com's picture
Great recipe! But I don't get why we add chicken stock, there is plenty of natural flavorings in this recipe already.