| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Rice, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1 1/2 |
c |
Rice, brown;long grain |
| 1 |
pn |
Saffron strands; opt |
| 1/2 |
c |
Apricots, dried;snipped into slivers |
| 1/2 |
|
Cinnamon stick |
| 8 |
|
Cloves |
| 4 |
|
Cardamom pods; lightly crushed Salt & pepper Water |
| 2 |
|
Onions; peeled & sliced |
| 1/3 |
c |
Raisins |
| 1/2 |
c |
Pine nuts;or slivered almonds |
|
|
Mint sprig |
INSTRUCTIONS
TO GARNISH
Heat half the oil in a heavy-bottomed saucepan. Add the rice and saute for
5 minutes, stirring gently. Add the saffron, if using, the apricots,
spices, 1 teaspoon salt and the water. Bring to a boil, then cover tightly
and leave to cook over very gentle heat for 45 minutes. Then turn off the
heat and leave covered. Saute the onion in the remaining oil for 10
minutes, until softened and lightly browned. Add to the rice, together with
the raisins and nuts. Check the seasonings and stir lightly with a fork.
Garnish with a mint sprig to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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