|
|
Rice Recipies from Russia
Russian Lamb Pilaff
From my
personal Authentic Recipe Collection
This is a
simple and tasty rice dish. Serve with yogurt salad.
This
recipe is easy to make, but can take time to prepare. Our vegetarian
visitors can try substituting the lamb with
portabello mushroom slices.
Ingredients
- Serves 4-6
2 oz. [1/4 cup]
butter
1 tablespoon vegetable oil
2 lb. boned leg of lamb, cubed
3 onions, finely chopped
1 garlic clove, crushed
1 lb. carrots, scraped and chopped
1 lb. [2 2/3 cups] long-grain rice, washed, soaked in cold water for
30 minutes and drained
1 1/2 teaspoons dried marjoram
1 1/2 pints [3 3/4 cups] strong beef (or onion and soy stock for vegetarians)
Preparation In a
large, flameproof casserole, melt the butter with the oil over moderate heat.
When
the foam subsides, add the lamb cubes and fry, stirring frequently, for 10 to 15 minutes
or until the meat is golden brown. With a slotted spoon, transfer the meat to a plate.
Add the
onions, garlic, carrots, rice and marjoram and fry, stirring constantly, for 5 to 7
minutes or until the onions are soft and translucent but not brown.
Return
the meat to the casserole. Pour over the stock and bring the liquid to the boil. Reduce
the heat to low, cover the casserole and simmer the mixture for 35 to 40 minutes or until
the meat is tender and the liquid is absorbed.
Remove
the casserole from the heat. Serve the pilaff immediately
Russian Rice
From
my personal Authentic Recipe Collection
This
rice dish of Russia has Chinese influences. It is delicately flavored with sesame
seeds and ginger. It is excellent with curried dishes and barbecued meats or
smoked tofu.
This
recipe is easy to make, and does not take long to prepare.
Ingredients
- Serves 4
2 oz. [I
cup] butter
10 oz. [1 2/3 cups] long-grain rice, washed, soaked in cold
water for 30 minutes and drained
1/2 teaspoon ground ginger
1 1/2 teaspoons sesame seeds
1 pint [2 1/2 cups] chicken stock ( or onion, ginger
and herbal stock for vegetarians)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 oz. [1/2 cup] slivered, toasted almonds
Preparation
Preheat
the oven ,to moderate 350 F (Gas Mark 4, 180 C).
In a
flameproof casserole, melt the butter over moderate heat. Add the rice and cook for 10
minutes, stirring constantly. Add the ginger and sesame seeds and cook for 3 minutes. Pour
in the stock, salt and pepper and bring to the boil, stirring constantly.
Put the
casserole in the oven, uncovered, for 35 minutes or until all the liquid is absorbed and
the rice is cooked. Toss the rice with a fork after 10 minutes and again after 20 minutes.
Taste and add more salt if necessary. Sprinkle with the almonds and serve
immediately.
|
