About: Brown Basmati Pilaf

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About: Brown Basmati Pilaf Sponge Permalink

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1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes. Set aside. 2. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice. Sauté for 3 minutes, stirring constantly. Add stock, turmeric and salt. Bring to a boil, and stir in cashews. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender. Add ginger, and toss gently. Remove from heat, and serve immediately.

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rdfs:label	Brown Basmati Pilaf
rdfs:comment	1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes. Set aside. 2. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice. Sauté for 3 minutes, stirring constantly. Add stock, turmeric and salt. Bring to a boil, and stir in cashews. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender. Add ginger, and toss gently. Remove from heat, and serve immediately.
dcterms:subject	Pilaf Recipes Shallot Recipes Rice Recipes Cashew Recipes Vegetable stock and broth Recipes Turmeric Recipes Basmati rice Recipes Ground turmeric Recipes Crystallized ginger Recipes
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	1. Rinse rice thoroughly in a wire mesh colander using cold running water for at least 2 minutes. Set aside. 2. Heat oil for 30 seconds in a saucepan over medium heat, and add shallot, scallions, carrots and rice. Sauté for 3 minutes, stirring constantly. Add stock, turmeric and salt. Bring to a boil, and stir in cashews. Reduce heat to low, cover and cook without stirring for 40 minutes, or until liquid is absorbed and rice is tender. Add ginger, and toss gently. Remove from heat, and serve immediately.

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