Spiced Pilaf

Subtly spiced, this versatile rice dish can be served hot or cold.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Beans and Grains

Side

Ingredients

2 tsp vegetable oil		1 tsp cardamom seeds
1 tsp black mustard seeds		1 tsp ground coriander
1 small onion, finely chopped		2 1/4 cups vegetable or chicken stock
1 tbsp butter		1/4 tsp salt
1 heaping cup basmati rice		1 tbsp chopped cilantro

directions

Prep: 5 min Total: 30 min (Quick)

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1
Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds and cook for 1 minute, shaking the pan often, until they begin to pop.
2
Reduce the heat to medium. Add the onion and butter and cook, stirring often, for 5 minutes, or until the onion is golden. Add the rice, cardamom, coriander, and rice and stir for 1 minute, until rice is coated.
3
Stir in the stock and salt, increase the heat to high, and bring to a boil. Reduce the heat to medium-low and cover. Simmer for about 17 minutes, or until the rice has absorbed all the liquid and is tender.
4
Transfer to a warmed serving bowl. Sprinkle with the cilantro.

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Spiced Pilaf

Ingredients

directions