My pick was a type of dish I like to make on a Sunday afternoon for my lunch during the week.
This rice pilaf, based on Madhur Jaffrey's Rice Pilaf w/ Almonds and Raisins, makes a large amount. I used some as a bed for for Silken Chicken
and the rest as a meatless lunch for a couple of days.
The recipe starts by sizzling a cinnamon stick oil, setting up a flavorful base for cooking the rice.
One of the reasons I like to cook dishes like this is that they make it easy to use straggler ingredients. The little chunk of ginger leftover from another Jaffrey recipe. The lone carrot in the fridge. Pistachios and dried cranberries from the pantry. Green onion from the garden.
All cooked along with basmati rice to make a colorful, sweet and savory, healthy dish.
*The original recipe can be found here.
Rice Pilaf w/ Pistachios and Cranberries
based on Madhur Jaffrey's Rice Pilaf w/ Almonds and Raisins
2 c basmati rice
2 Tbsp olive oil
one 2" cinnamon stick
1 small onion, sliced into thin half rings
1 tsp chopped fresh ginger
1 carrot, sliced
3 Tbsp coarsely chopped pistachios, reserve 1 Tbsp for garnish
3 Tbsp coarsely chopped dried cranberries, reserve 1 Tbsp for garnish
1 tsp salt
2 2/3 c water
2 green onions, chopped (green and white parts)
Add the oil to a pan with a tight fitting lid. Heat over med-high. Add the cinnamon stick to the hot oil and let it sizzle for about 10 seconds. Add the onions, ginger, and carrot. Stir fry until the onions start to brown a little. Add the pistachios and cranberries and stir for a few seconds. Stir in the rice and salt and stir fry until the rice is opaque. Add the water and bring to a boil. Cover and lower heat to low. Cook for about 25 minutes.
Fluff rice with a fork and gently mix in the green onion. Sprinkle the top with the reserved pistachios and cranberries and serve.