BEEF PLOV (BEEF RICE PILAF) RECIPE
This recipe makes a big batch which is great since it reheats really well. That's my favorite way to eat it; crisped over a skillet and served with a pickle.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h45m
Number Of Ingredients 14
Steps:
- Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
- Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
- Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
- Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
- Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
- Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
- Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
- Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.
WHAT TO SERVE WITH BEEF WELLINGTON (12 TASTY SIDES)
Wondering what to serve with beef Wellington? From Brussels sprouts to mashed potatoes, there are so many tasty side dishes for beef Wellington.
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Time 1h10m
Number Of Ingredients 12
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a beef Wellington side dish in 30 minutes or less!
Nutrition Facts : Calories 300 cal
MEDITERRANEAN PILAF SALAD
Make and share this Mediterranean Pilaf Salad recipe from Food.com.
Provided by SusieQusie
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, add rice pilaf mix, broth and contents of Spice Sack; bring to a boil. Cover; reduce heat to low. Simmer 20 minutes or until liquid is absorbed.
- While pilaf cooks, prepare vinaigrette by whisking all ingredients together; set aside.
- Remove cooked pilaf from heat. Stir in vinaigrette.
- Stir in olives, parsley, green onion and pine nuts.
- Gently fold in feta and tomatoes.
- Serve warm or at room temperature.
- If desired, refrigerate and serve slightly chilled.
- Cook's Note: Regular chicken broth, vegetable broth or water can be substituted for the reduced-sodium chicken broth.
Nutrition Facts : Calories 107, Fat 8.8, SaturatedFat 2.7, Cholesterol 11.1, Sodium 252.3, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 4.7
THAI BEEF SALAD
A low calorie salad with a Thai chilli dressing and tender rump steak. Put your spiralizer to good use and treat yourself to a simple, flavourful supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.
- Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.
- To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.
Nutrition Facts : Calories 351 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium
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4.7/5 (24)Estimated Reading Time 4 minsServings 4
- Place rice in a medium skillet and set over medium heat. Cook, tossing often, until golden brown and deeply nutty–smelling, 12–15 minutes. Let cool, then finely grind in a spice mill or mortar and pestle; set aside.
- Meanwhile, stir lime juice, fish sauce, red pepper flakes, and sugar in a small bowl until sugar dissolves. Season with salt and black pepper.
- Do ahead: You can toast and grind the rice a few days in advance (as Suntaranon does). If the smokiness and aroma have faded at all, just toss it in briefly hot skillet to refresh.
- Place beef in a large bowl and add fish sauce, sugar, and 2 Tbsp. oil. Let sit at room temperature 1 hour, or cover and chill up to 1 day ahead.
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