* Exported from MasterCook *
Jerusalem Basmati Rice & Orzo
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowFat (Less than 25%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups basmati rice
1 Tablespoon melted unsalted butter -- or ghee
1 Tablespoon sunflower oil
1/2 cup orzo -- scant
2 1/2 cups stock -- chicken is tractional, so do use a faux chik'n
1 teaspoon salt
-------- ------------ --------------------------------
1 1/3 cups basmati rice
1 Tablespoon melted unsalted butter -- or ghee
1 Tablespoon sunflower oil
1/2 cup orzo -- scant
2 1/2 cups stock -- chicken is tractional, so do use a faux chik'n
1 teaspoon salt
Wash the basmati rice well, then place in a large bowl and cover with
plenty of water. Allow it to soak for 30 minutes, then drain.
plenty of water. Allow it to soak for 30 minutes, then drain.
Heat the ghee and oil over medium-high heat in a medium-heavy-bottomed
saucepan for which you have a lid. Add the orzo and saute for 3 to 4
minutes, until the grains turn dark golden. add the stock, bring to a
boil, and cook for 3 minutes. Add the drained rice and salt, bring to a
gentle boil, stir once or twice, cover the pan, and simmer over very low
heat for 15 minutes. Don't be tempted to uncover the pan; you'll need to
allow the rice to steam properly.
saucepan for which you have a lid. Add the orzo and saute for 3 to 4
minutes, until the grains turn dark golden. add the stock, bring to a
boil, and cook for 3 minutes. Add the drained rice and salt, bring to a
gentle boil, stir once or twice, cover the pan, and simmer over very low
heat for 15 minutes. Don't be tempted to uncover the pan; you'll need to
allow the rice to steam properly.
Turn off the heat, remove the lid, and quickly cover the pan with a clean
tea towel. Place the lid back on top of the towel and leave for 10
minutes. Fluff the rice with a fork before serving.
tea towel. Place the lid back on top of the towel and leave for 10
minutes. Fluff the rice with a fork before serving.
Serves 6
AuthorNote: Long grain rice, cooked simply with plain vermicelli noodles,
is common all over the Levant and Turkey. Its neutral flavor and playful
textures make an effective background for various stews, soups, and
salads. Our version uses orzo - tiny rice-shaped pasta - but you can use
vermicelli. Just don't fry them as long, as they burn quickly. Try this
and you may not want to cook plain rice ever again.
is common all over the Levant and Turkey. Its neutral flavor and playful
textures make an effective background for various stews, soups, and
salads. Our version uses orzo - tiny rice-shaped pasta - but you can use
vermicelli. Just don't fry them as long, as they burn quickly. Try this
and you may not want to cook plain rice ever again.
Bukharan Jews, a substantial community in Jerusalem, make a pilaf with
plenty of spices (ginger, clove, cardamom, cinnamon), lots of mint,
raisins, and peas. It is a luxurious and rich dish, appropriate for a
previously wealthy Jewish community that had built its won neighborhood
when its members started coming to Palestine in the late nineteenth and
early twentieth century, wearing unusual embroidered clothes, adorned with
jewelry. Later on, after the Russian Revolution, many lost their wealth
and he neighborhood lost much of its past glory, but the food remains as
spectacular and vibrant.
plenty of spices (ginger, clove, cardamom, cinnamon), lots of mint,
raisins, and peas. It is a luxurious and rich dish, appropriate for a
previously wealthy Jewish community that had built its won neighborhood
when its members started coming to Palestine in the late nineteenth and
early twentieth century, wearing unusual embroidered clothes, adorned with
jewelry. Later on, after the Russian Revolution, many lost their wealth
and he neighborhood lost much of its past glory, but the food remains as
spectacular and vibrant.
Cuisine:
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 226 Calories; 5g Fat (21.2%
calories from fat); 5g Protein; 39g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Fat.
calories from fat); 5g Protein; 39g Carbohydrate; trace Dietary Fiber; 5mg
Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Fat.
Nutr. Assoc. : 0 4131 0 0 0 0
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
Thanks for sharing your recipes
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
http://health.groups.yahoo.com/group/MastercookForDiabetics/
http://groups.yahoo.com/group/MC-AllEthnic-Recipes/
http://groups.yahoo.com/group/MC_All_Recipes/
.
__,_._,___
No comments:
Post a Comment