Figs And Rice Food
RICE PILAF WITH FIGS
Provided by Robert Irvine : Food Network
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 2 minutes. Stir in the rice and saute for 2 minutes, stirring a few times.
- Add the water, pepper, allspice, currants, salt, and figs. Stir gently.
- Bring the mixture to a boil, and then lower the heat. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes. If the water cooks out of the rice too quickly, you can add a little more, and then re-cover until cooked.
- Uncover the rice and fluff with a fork, being careful not to mash the figs. Plate, top with chopped almonds, and serve.
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- Using your hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Add cold tap water to rice and pour off water. Repeat adding and pouring off water 4 to 5 times, until water runs almost clear. Drain rice in fine-mesh strainer.
- Melt butter in large saucepan over medium heat. Add pasta and cook, stirring occasionally, until browned, about 3 minutes. Add ginger and rice and cook, stirring occasionally, until edges of rice begin to turn translucent, about 3 minutes. Add broth, salt, and cumin and bring to boil. Reduce heat to low, cover, and cook until all liquid is absorbed, about 10 minutes. Off heat, remove lid, fold dish towel in half, and place dish towel over saucepan; replace lid. Let stand for 10 minutes. Fluff rice with fork; stir in figs, walnuts, cilantro, and lemon juice; and serve.
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