Recipe Rhubarb Pilaf
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Auteur : Tracy MargerInternet : https://www.facebook.com/groups/1254217525361254/?multi_permalinks=1295747174541622&hoisted_section_header_type=recently_seen
Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4 servings
INGRÉDIENTS
PRÉPARATION
Cook Time: 25 minutes
Serves: 4 servings
INGRÉDIENTS
- 2 cups rhubarb, chopped
- 1 cup basmati rice
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper taste
- Chopped fresh parsley (optional for garnish)
PRÉPARATION
- Rinse the basmati rice under cold water until the water runs clear.
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
- Add the rinsed rice to the saucepan and stir to coat the rice with the oil, cook for another 2 minutes.
- Stir in the vegetable broth, ground cinnamon, ground cumin, ground coriander, salt, and pepper. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 10 minutes.
- Add the chopped rhubarb, flaked almonds, and raisins to the pan. Stir gently to combine, then cover and cook for another 10 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pan from the heat and let it stand, covered, for 5 minutes.
- Fluff the pilaf with a fork and serve warm, garnished with fresh parsley if desired.
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