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Post by :jackkapala
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :720
Click below to download : Rice - Pilaf - Lemon-cilantro Rice Pilaf (Format : PDF)
Rice - Pilaf - Lemon-cilantro Rice Pilaf
1 1/2 cups water3/4 cup long-grain rice
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/3 cup sliced green onions
1/4 cup chopped fresh cilantro
Bring water to a boil in a large skillet. Add rice, lemon rind, juice, turmeric and salt. Cover, reduce heat, and simmer 20 minutes. Stir in green onion and cilantro.
Source: Cooking Light-12/00
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1 cup white rice Rind Of 1 Lemon, free of white pith 8 ea Cloves Garlic, Peeled 1/2 c Parsley 6 tb Unsalted Butter 1 1/4 c Chicken Stock 3/4 c Dry Vermouth 1 x Salt & Pepper To Taste Preparation: Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until it begins to bubble at the sides. Stir into rice; add salt and freshly ground
Rice - Pilaf - Lemon Rice Pilaf
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1 shallot, sliced thin 1 tablespoon olive oil 1 1/2 teaspoons mustard seeds 1/2 cup jasmine or long-grain white rice 1 teaspoon salt 1 cup water 1/4 cup thinly sliced scallion greens In a 1 1/2 quart heavy saucepan cook shallot in oil over moderately low heat, stirring occasionally, until softened. Add mustard seeds and cook, stirring occasionally, 1 minute. Stir in rice, salt, and water and bring to a boil. Stir rice once and cook, covered, over very low heat 15 minutes. Remove pan from heat and let pilaf stand, covered, 5 minutes. Fluff pilaf with a fork and stir
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