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Rice Recipes from Greece
Pilaff 'a la Grecque
From my
personal Authentic Recipe Collection
This
dish makes a wonderful addition to a Greek menu. Serve with Greek yogurt, salad, sauteed
vegetables and Greek wine.
This
recipe is easy to make, and quick to make.
Ingredients - Serves 4-6
2 oz. [1/4 cup] plus 1 tablespoon butter
1 onion, finely chopped
2 garlic cloves, crushed
12 oz. [2 cups] long-grain rice, washed,
soaked in cold water for 30 minutes and drained
8 oz. button mushrooms, wiped clean
1 teaspoon salt
½ teaspoon black pepper
1 ½ pints [3 3/4 cups] hot chicken stock
1 bay leaf thinly pared rind of 1 lemon, in one piece
GARNISH
2 tablespoons slivered almonds
2 tablespoons raisins
8 large black olives, stoned |
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Preparation
- In a saucepan, melt 2 ounces [1/4 cup] of
the butter over moderate heat. When the foam subsides, add the onion and garlic and fry
for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the rice
and cook, stirring constantly, for 5 minutes. Add the mushrooms, and cook, stirring
constantly, for 3 minutes.
- Stir in the salt and pepper and pour in the
stock.
- Increase the heat to high and add the bay
leaf and lemon rind. When the stock is boiling vigorously, cover the pan, reduce the heat
to low and simmer for 15 to 20 minutes or until the rice is tender and all the liquid has
been absorbed.
- Meanwhile, in a small frying-pan, melt the
remaining butter over moderate heat. When the foam subsides, add the almonds and raisins
and fry them, stirring constantly, for 5 minutes or until the almonds are browned and the
raisins puffed up.
- Remove the pan from the heat.
- Remove the pilaff from the heat. Remove and
discard the bay leaf and the lemon rind. Spoon the pilaff on to a warmed serving planer
and scatter the almonds, raisins and the olives over the top. Serve immediately.
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