January 19, 2011 by admin
Ingredients:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 cup Risotto rice
2 1/2 cups vegetable stock
1 1/2 cups assorted sliced mushrooms
2 tablespoons grated parmesan cheese, plus more for garnish
1 teaspoon salt
1/4 teaspoon lemon zest
Freshly ground black pepper
Method:
In a large heavy bottomed pot, heat olive oil over medium high heat. Sauté onions for 5 minutes. Add garlic and rice and cook for 2 minutes, stirring to coat rice in oil. While continuously stirring, add 1/2 cup of stock at a time. Simmer and stir constantly and allow each 1/2 cup to be fully absorbed before adding more. Once all the stock has been incorporated, add mushrooms and cook 3 minutes more or until mushrooms wilt just a bit. Remove from heat and stir in cheese, salt, zest and pepper.
Category Italian Recipes, Rice Recipes, Vegetarian Recipes | Tags: cook,Creamy,food,Garlic,Mushroom,recipe,recipes,Rice,risotto | No Comments
June 19, 2009 by rice
Ingredients:
5 cups dry rice, preferably Basmati
2 tbsp. plus 2 tsp. salt
1 cup butter
1 tbsp. plain yogurt
1/2 tsp. powdered saffron
2 tsp. boiling water
Methods:
In a bowl, wash the rice 3 times and then soak for 1 hour in lukewarm water to cover mixed with 2 tbsp. of the salt.
Pour 10 cups water in a nonstick pot, add the remaining 2 tsp. salt and bring to a vigorous boil.
Drain the water from the presoaked rice and add the rice to the boiling water.
Stir, cover and bring back to a boil, boiling for 3 to 4 minutes. The rice
should move freely and float to the top of the pot.
Drain the rice in a colander, rinse with lukewarm water and taste. If the rice is salty, rinse with more water. In a large nonstick pot, melt the butter; add 1-cup water and stir.
Set aside half of this mixture. Add the yogurt to the butter remaining in the pot and stir well. Gently spoon the rice on top of this mixture,forming a cone.
Cover. Cook on medium heat until steam is visible, about 15 minutes.
Cook for 15 minutes more, then turn the heat down to low and pour the remaining butter mixture over the rice. Wrap the lid of the pot tightly with a kitchen towel to prevent the steam from escaping and cook for another 45 minutes.
Spoon 1 cup of rice from the top of the pot onto a plate and mix gently with the saffron mixture. Set aside. Mound the rice in the shape of a cone on a serving platter.
Add saffron rice to the top before serving. Remove the crust from
the bottom of the pan and serve separately, cut into squares or
wedges.
Category Rice Recipes, Side Dish Recipes | Tags: basmati,food,iran,iranian,persian,recipe,Rice,saffron | 4 Comments
March 8, 2009 by Ricy
Ingredients:
1 cup Rice (Chawal)
2 cup Water
200 gms Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 tsp Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tblsp Oil
1 tsp Salt (Namak)
Method:
Wash and soak the rice for 1 hour, drain and keep aside.
Slice the onion finely and chop the potatoes into small pieces.
Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
Then add the drained rice, salt and red chilli powder. Mix well.
Add 2 cups of water and boil.
When the water starts boiling, reduce the flame and cover and cook till the rice is done.
Category Budget Recipes, Indian Recipes, Rice Recipes, Vegetarian Recipes | Tags: budget,cauliflower,Easy,food,Potato,pulao,recipe,Rice,Vegetable | 2 Comments
