PLOV - RICE AND RAISIN CASSEROLE DISH
This recipe came from my Russian grandmother over 90 years ago. The rice recipe was made to be served as a dessert.
Provided by William Uncle Bill
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large cooking pot, add water, rice, salt and lemon juice and bring to boil.
- Cover, reduce heat and simmer for about 15 minutes or until rice is tender but still firm; DO NOT OVERCOOK.
- Drain rice in a colander and then rinse off slightly with hot water; drain well.
- In a bowl, add raisins and pour some boiling water over to cover and let stand for about 1 minute; drain well.
- Preheat oven to 325°F.
- In a buttered 9 x 9 inch casserole dish, place a layer (about 1/2 inch thick), then a sprinkling of raisins, a sprinkling of melted butter, and a sprinkling of sugar and salt.
- Repeat layering, a total of 3 layers.
- Pour whipping cream over the top.
- Cover casserole dish with aluminum foil and bake in preheated 325 F oven for 25 to 30 minutes. Stir once during half time of baking.
- Serve warm or cold with milk or additional whipping cream.
Nutrition Facts : Calories 416.3, Fat 11.8, SaturatedFat 7.3, Cholesterol 33.9, Sodium 1042.3, Carbohydrate 73.1, Fiber 1.7, Sugar 18.9, Protein 5.4
OSH / PLOV - UZBEK / CENTRAL-ASIAN RICE
I first had osh in Uzbekistan, then later in various forms called plov in Kazakhstan. It's a belly-warming mixture of rice with spices, lamb, onion, and carrots lovingly fried, stirred. The Uzbek osh is my favourite with it's stronger spices.
Provided by Ivan Liew
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice. Allow to soak in salted water for 30 minute You can use Thai or basmati rice.
- Cut the lamb shoulder into cubes. It should have some fat. Bones are optional.
- Slice the onions thinly and cut the carrots into strips. You should approximately equal amounts of carrots, onions, and lamb.
- Heat a large cast-iron or metal wok with the oil. Don't use olive oil. Sunflower oil works well. Animal fat tastes richer but is even worse for you and too heavy for many taste buds. While you can get away with any kind of pot, it does taste better if you have an appropriate seasoned instrument.
- Fry the onions until golden brown.
- Add chopped garlic and lightly brown. You can alternatively put the whole cloves into the rice when you cook the rice.
- Add lamb and fry until cubes are lightly browned.
- Add carrots, salt, pepper, all spices (adjust to your taste), and 2 cups of water. Turn down the fire, mix well, and cover for 5 min to allow carrots to soften.
- This completes the first step called "zirvak". You are now ready to cook the rice in the second step. Drain your rice which should have been soaking for 30 minute.
- Push the ingredients to the outer parts of your cooking wok/pot creating a large hole in the centre which will be filled with liquid.
- Carefully add your rice to the centre of the pot. Do not mix it with the rest of the ingredients. Try to fit most of it in the centre "hole".
- Add another 1.5 cups of water, cover the pot and allow to simmer until the rice is cooked and water has been dried up. This will take approximately 30 minute.
- Stir the entire mixture well and serve on a hearty plate or bowl. Top with spring onions. It goes well with a side-serving of salad, tomatoes, and bread. Naan or other type of flat bread would be best.
RICE PILAF WITH RAISINS AND VEGGIES
Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.
Provided by Jacqueline
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
- Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
- Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
- Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
- Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g
UZBEK PLOV
Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.
Provided by ddvonk
Time 3h
Yield Serves 10
Number Of Ingredients 10
Steps:
- Wash the rice under the tap until clear, cover with cold water and let it soaks for a while.
- Cut the meat with bones into match-box pieces.
- Cut the carrots into 0.5x0.5 cm thick sticks.
- Slice onions into thin rings or half-rings.
- Clean heads of garlic from the remains of roots and dirt.
- Heat oil in the cattle or dutch oven on a very high flame, deep-fry meat until golden-brown, in 3-4 batches. Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and browns a little (15-20 min). Add 2/3 of the cumin - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
- Lower gas to moderate, pour hot water just to cover all the goods, add salt and let it simmer for 40 min to 1.5 hours until almost all water evaporate and meat became tender and juicy. Do not stir.
- Turn gas to max.
- Drain rice well, place it on top the meat and vegs in one layer, stick the garlic and whole chillies in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway). Cover the rice with about 2 cm of water, let it boil. Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
- Reduce gas to absolute min, cover tightly with the lid and let it steam 20 minutes. Turn of the heat, remove the garlic and chillies on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for 5 minutes. Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.
More about "plov rice and raisin casserole dish food"
PLOV: BUKHARAN RICE PILAF WITH RAISINS AND ALMONDS
From poppyandprune.com
Estimated Reading Time 5 mins
RICE PILAF RECIPE (PLOV) - VALENTINA'S CORNER
From valentinascorner.com
PLOV WITH RAISINS – UKRAINIAN FOOD RECIPES
From ukrainianfoodrecipes.com
RUSSIAN LAMB PILAF (PLOV) RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEEF PLOV (BEEF RICE PILAF) RECIPE - FOOD NEWS
From foodnewsnews.com
RICE PILAF RECIPE (RUSSIAN PLOV) - FOOD NEWS
From foodnewsnews.com
PLOV RECIPE (UZBEK LAMB PILAU) - GREAT BRITISH CHEFS
From greatbritishchefs.com
PLOV DISH : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PLOV RUSSIAN FOOD - THERESCIPES.INFO
From therecipes.info
CHICKEN PLOV RECIPE: UZBEKI CHICKEN AND RICE L PANNING THE GLOBE
From panningtheglobe.com
UKRAINIAN CHICKEN PLOV (RICE PILAF) - NATASHASKITCHEN.COM
From natashaskitchen.com
PILAF - WIKIPEDIA
From en.wikipedia.org
PLOV- RICE WITH MUSHROOMS – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
VEGAN PLOV (TRADITIONAL RUSSIAN DISH FROM RICE) – TANTOVERDE: …
From tantoverde.wordpress.com
UZBEK PLOV (ONE POT RECIPE) - MOMSDISH
From momsdish.com
PLOV RECIPE (CENTRAL ASIAN RICE PILAF WITH LAMB OR BEEF)
From whats4eats.com
OUR FAVORITE ONE-POT CHICKEN AND RICE RECIPE (PLOV)
From myjewishlearning.com
PLOV ISN'T JUST A RICE DISH. IT CONTAINS MULTITUDES | FOOD & WINE
From foodandwine.com
HOW TO MAKE PLOV (WITH AN EASY STEP-BY-STEP TUTORIAL)
From alyonascooking.com
PLOV…A ONE POT CHICKEN AND RICE RECIPE - GIRL AND THE KITCHEN
From girlandthekitchen.com
PLOV - RICE AND RAISIN CASSEROLE DISH RECIPE - FOOD.COM
From pinterest.com
BEEF PLOV (BEEF RICE PILAF) RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
AT THE IMMIGRANT'S TABLE: JEWELED VEGETARIAN RICE PLOV
From immigrantstable.com
VEGETARIAN PLOV - RICE | FOODTALK
From foodtalkdaily.com
PLOV: A CENTRAL ASIAN RICE STAPLE - FOLKWAYS TODAY
From folkways.today
FREE PHOTO | TOP VIEW YUMMY PLOV COOKED RICE DISH WITH RAISINS ON …
From freepik.com
RECIPE: UZBEK PLOV WITH RAISINS STEP BY STEP WITH PICTURES
From handy.recipes
PLOV, ONE POT CHICKEN AND RICE - JAMIE GELLER
From jamiegeller.com
YANA POGHOSYAN'S BLOG RICE AND RAISIN PLOV WITH LAVASH CRISPS. A …
From pinterest.com
PLOV - Плов - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
PLOV UZBEK RICE PILAF RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
PORK PLOV (PORK RICE PILAF WITH CRANBERRIES) - OLGA IN THE KITCHEN
From olgainthekitchen.com
PLOV - AUTHENTIC UZBEK PILAF RICE RECIPE | 196 FLAVORS
From 196flavors.com
RICE PILAF RECIPE (RUSSIAN PLOV) - ALYONA’S COOKING
From alyonascooking.com
CHICKEN PLOV RECIPE – A COMFORTING ONE-POT CHICKEN AND RICE PILAF
From notentirelyaverage.com
UZBEK BEEF PLOV - RICE PILAF - LEELALICIOUS
From leelalicious.com
PLOV: UZBEKI LAMB AND RICE PILAF RECIPE L PANNING THE GLOBE
From panningtheglobe.com
PLOV WITH RAISINS – UKRAINIAN FOOD RECIPES
From ukrainianfoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love