ISO nice recipe using Basmati Rice

rachelli613

Sat, Sep 26 2009, 6:49 pm

Iranian rice! below are some authentic recipes Smile

http://www.epicurious.com/reci.....00915

and you can vary it with one of the following additions (or you can skip the golden crust thing and just prepare it per bag instructions, (like you do regular rice) add in one of the following if you want to keep down the oil)

1. sauteed onions, till golden, ie sautee on really low flame for around 45 minutes +craisins + a can or half a can of drained sour cherries toss into rice and serve

2. sauteed onions, and towards the end of sauteeing add diced celery mix into prepared rice along with some fresh (or dry) dill weed and serve

3. another version is when adding the rice to the pot with oil on the bottom, layer in a mixture of sauteed onions and diced tomatoes. rice tomatoes, rice tomatoes rice, and allow it to cook together until done.

MommyLuv

Sat, Sep 26 2009, 8:57 pm

lots of interesting-looking ideas here:

http://www.lundberg.com/recipes/side.aspx

I can vouch for the following recipe from Lundberg. I made it at least 15 times and it is really good!

California Basmati Pilaf
Cooking Instructions:

* 1 cup Lundberg California Brown Basmati Rice
* 2 cups chicken broth or water
* 1 tbsp. butter
* 1 bay leaf
* 1 tbsp. vegetable oil
* 1 cup chopped onion
* 1/3 cup thinly sliced celery
* 1/4 cup seedless raisins
* 1 tsp. finely chopped, peeled fresh ginger
* 1 tsp. ground cumin
* 1/2 tsp. ground coriander
* freshly ground black pepper
* 1 tbsp. light (reduced sodium) soy sauce

Combine rice, broth, butter and bay leaf in a medium saucepan with a tight-fitting lid. Bring to a boil, cover, reduce heat to low and simmer 50 minutes. Heat oil in a medium-high heat. Add onion; cook 3 minutes. Add celery, raisins, ginger, cumin, coriander and pepper to taste. Cook 2 minutes. Stir into the cooked rice. Add soy sauce and mix well. Remove bay leaf before serving. Makes 4-6 servings.