Text 16840, 70 rader
Skriven 2014-09-10 08:13:44 av Dave Drum (1:261/38)
Ärende: BH+G 1222
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rice Pilaf w/Lime & Cashews
 Categories: Rice, Citrus, Nuts, Chilies, Herbs
      Yield: 6 servings

      1 c  Basmati rice
  1 1/2 c  Cold water
      1 tb Canola oil
      1 ts Black or yellow mustard
           - seeds
      2 tb Coarse chopped cashews
      3 tb Lime juice
      2 tb Fine chopped fresh cilantro
           +=OR=+
     12    Fresh kari leaves; chopped
      3    Fresh Thai, cayenne or
           - serrano chilies; seeded,
           - minced
    1/4 ts Turmeric
    1/4 ts Salt

  Place rice in a medium saucepan with enough water to cover
  by about 1 inch. Gently swish grains in the pan with your
  fingertips until the water becomes cloudy; drain. Repeat 3
  or 4 times, until the water remains almost clear. Cover
  with 1 1/2 cups cold water; let soak for 30 minutes.

  Bring the rice and water to a boil over medium-high heat.
  Cook, uncovered, stirring occasionally, until most of the
  liquid evaporates from the surface, 4 to 6 minutes. Cover
  the pan and reduce the heat to the lowest setting; cook
  for 5 minutes. Remove from the heat and let sit
  undisturbed for 5 minutes.

  Meanwhile, heat oil in a small skillet over medium-high
  heat; add mustard seeds. When the seeds begin to pop,
  cover the pan until the popping stops. Reduce heat to
  medium; add cashews and cook, stirring, until golden
  brown, 30 seconds to 1 minute. Remove from the heat; add
  lime juice, cilantro (or kari leaves), chiles (or
  jalapeno), turmeric and salt. Add the mixture to the
  cooked rice; mix well. Brown-Rice Variation: If using
  brown basmati rice, rinse as directed in Step 1 then soak
  in 2 cups water. In Step 2, bring rice and water to a boil
  over medium-high heat. Reduce the heat to low, cover and
  simmer until the water is absorbed and the rice is tender,
  25 to 30 minutes. Remove from the heat and let sit for 5
  minutes. Proceed with Step 3.

  * Ingredient Note: Olive-green kari leaves (also called
  curry leaves), a distant cousin to the citrus family, have
  a delicate aroma and flavor and are available in the
  produce section of Indian grocery stores. They last up to
  3 weeks in the refrigerator or in the freezer for up to a
  month. Do not use the dried (and highly insipid) version
  of these leaves - substitute cilantro instead.

  Better Homes & Gardens | March 2012

  MM Format by Dave Drum - 05 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Why do you have to be a non-conformist like everybody else?-James Thurber

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)