 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Rice Pilaf with Cilantro on today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
|
1 tablespoon vegetable oil
1/2 cup unsalted cashews
1/4 cup (1/2 stick) butter
1 small cinnamon stick
6 to 8 whole black peppercorns
5 whole cloves
4 cardamom pods
2 cups long grain rice
1 cup finely chopped fresh cilantro
Salt and freshly ground pepper
3 1/2 cups water
Heat oil in heavy small saucepan over medium heat. Add cashews and cook until golden, stirring frequently, about 5 minutes. Set cashews aside. Melt butter in heavy medium saucepan over medium-high heat. Stir in cinnamon, peppercorns, cloves, and cardamom. Add rice and cook until beginning to brown, stirring frequently, about 9 minutes. Stir in cilantro. Season with salt and pepper. Add water. Bring to a boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Discard cinnamon stick. Garnish rice with cashews. Serves 6 to 8.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|