Winter Pilaf Food

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

RUSSIAN WINTER PILAF

Steps:

• Process all the dry spices in a spice grinder.
• In a medium size mixing bowl whisk together ground spices together with ketchup, lemon juice and vegetable oil.
• Cube the meat and add to the marinade. Massage the meat with marinade coating it thoroughly. Cover the bowl with stretch wrap in let rest in the fridge for 1 hour.
• Preheat the oven to 220 C (450 F) with fan assist turned on, oven rack in the middle.
• Spread the meat in a single layer on a non reactive metal baking pan (avoid aluminum). Bake for 13 minutes and then turn the pieces over, bake for another 13 minutes.
• Turn the pieces over again and bake for 7 more minutes. By now the meat should have developed a very deep color, with some black here and there. That is what you are aiming for.
• Transfer the meat to medium size mixing bowl and let cool to room temperature. At this point the meat can be refrigerated if intent is to finish the dish off on the following day, or continue if doing it today.
• Deglaze the pan with hot water, pass through the sieve two times. Let cool and again refrigerate if finishing off the following day, or transfer to fat separator, if preparing it for today.
• Pour off or remove solidified fat (If refrigerated) from the deglazed juices or broth.
• Rinse the rice in a fine mesh strainer under cold running water. Chop the garlic and onions, grate the carrots.
• Over medium high heat (8.5 out of 10) preheat a large cooking pot with a lid. Once it is very hot add the skimmed fat following with onions and carrots. Stir around and cook for about 4 minutes.
• Stir in 1 1/4 tsp of sea salt.
• Add rinsed rice and stir thoroughly.
• Add chopped garlic, stir and cook for about 1 minute.
• Add the meat and stir until fully incorporated.
• Pour in the broth, stir and let it come to a simmer. When it starts to simmer reduce the heat to medium low (3 out of 10). Place an inverted, slightly smaller ceramic plate, into the pot, creating a cover and a top weight. Put the lid on the pot and cook for about 3-4 minutes, do not stir. The simmer should be vigorous but not too vigorous to burn everything. This may take some experimenting to determine the right level of heat.
• Chop 3 tbsp of fresh dill, 1 hot pepper and julienne 5 tbsp of carrots.
• Using a pair of tongs retrieve plate from the pot and stir in: chopped dill, hot pepper and carrots. Stir thoroughly by scraping the bottom of the pot. Turn the heat off put the lid on and let rest for 10 minutes.
• Serve warm.

WINTER PILAF

Steps:

• Heat the oil in a pan and gently fry the onions and garlic until softened, about 5 mins. Add the spices and rice, then stir-fry for 1-2 mins. Pour in the hot stock and simmer until the stock is nearly all absorbed, about 20-25 mins. Stir in the turkey, add seasoning, then continue cooking until warmed through. Scatter over the nuts and coriander. Divide between two bowls and serve with a dollop of cranberry sauce.

GREEK LEMON PILAF

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.

HEARTY WINTER VEGGIE PILAF

Steps:

• In a fine-mesh sieve, rinse the quinoa. Transfer to a large pot of boiling, salted water and simmer covered until almost tender, about 12 minutes; turn off heat and allow to rest, covered, for 15 minutes (at this point it should be tender).
• While the quinoa is cooking, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the mushrooms and cook until lightly browned, 6 to 8 minutes. Stir in the scallion whites, pine nuts and dried currants; season with salt and pepper. Cook until the nuts are light golden, about 2 minutes; transfer to a bowl.
• In the same skillet, heat another 2 tablespoons olive oil over medium-high heat. Add the brussels sprouts and 1/8 cup water; season with salt (I recommend seasoning salt) and pepper. Cook until crisp-tender, about 8 minutes. Toss with the mushroom mixture, quinoa, scallion greens, parsley and remaining 2 tablespoons olive oil.

CAJUN FISH & RICE PILAF (21 DAY WONDER DIET: DAY 19)

Steps:

• Spray base of a medium saucepan with cooking oil. Cook onion, celery and garlic, stirring, for 5 minutes. Add spices; cook, stirring, until fragrant.
• Add rice; stir to coat in mixture. Add stock; bring to the boil. Reduce heat; simmer, covered tightly, about 20 minutes or until rice is tender and liquid is absorbed. Stir in parsley.
• Meanwhile, spray medium frying pan with cooking oil. Sprinkle fish with cajun spice; cook in pan.
• Serve pilaf with fish.

SOUTHWESTERN PILAF

Steps:

• In a medium saucepan with tight fitting lid, bring the chicken broth to a boil, stir in rice and barley; cover and cook for 30 minutes.
• Stir in diced carrot, cover and continue to cook for an additional 15 minutes or until liquid is absorbed and grains are tender.
• While the grains are cooking, heat the olive oil in a large skillet, stir in garlic and chopped onion and cook until onion is tender.
• Stir in the corn and beans, heat until warmed; add jalapeño pepper, red bell pepper, cumin and oregano.
• When the grains are cooked, add to skillet, stirring to combine.
• Sprinkle in the cilantro, combine well; cover and allow to stand 5 minutes before serving.
• Adjust salt and pepper to taste.

GOLDEN RICE PILAF

Steps:

• Gently warm the stock with the saffron in a small saucepan while you proceed with the recipe.
• Put butter in a large deep skillet that can later be covered and turn the heat to medium.
• Add the onion and a large pinch of salt and cook, stirring occasionally, until the onion turns translucent.
• Add the rice and cook, stirring occasionally, until the rice is glossy and begins to brown, about 3 to 5 minutes. Season with salt and pepper.
• Add the warm stock and stir. Bring to a boil, cook for 1 or 2 minutes, then reduce heat to low and cover.
• Cook for 15 minutes or until most of the liquid is absorbed.
• Turn the heat to the absolute minimum (if you have an electric stove turn off the heat) and let rest another 15 to 20 minutes.
• Stir in parsley and lemon juice.