Pilaff 'a la Grecque

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* Exported from MasterCook *

 

Pilaff 'a la Grecque

 

Recipe By :Kavita Mehta: From my personal Authentic Recipe

Collection

 

Serving Size : 4 Preparation Time :0:00

Categories : No Meat P

Rice & Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter

-- plus 1 tbsp (or substitute)

1 onion -- finely chopped

2 garlic cloves -- crushed

2 cups long-grain rice

-- washed, soaked in cold water

-- for 30 minutes & drained

8 ounces button mushrooms -- wiped clean

1 teaspoon salt

1/2 teaspoon black pepper

3 3/4 cups vegetable stock

-- hot (my change from chicken; vcb)

1 bay leaf

1 lemon

-- thinly pared rind, in one piece

***GARNISH***

2 tablespoons almonds -- slivered

2 tablespoons raisins

8 large black olives -- stoned

 

In a saucepan, melt 1/4 cup of the butter over moderate heat.

When the foam subsides, add the onion and garlic and fry for

5 to 7 minutes or until the onion is soft and translucent but not

brown.

 

Add the rice and cook, stirring constantly, for 5 minutes. Add

the mushrooms, and cook, stirring constantly, for 3 minutes.

 

Stir in the salt and pepper and pour in the stock. Increase the

heat to high and add the bay leaf and lemon rind. When the

stock is boiling vigorously, cover the pan, reduce the heat

to low and simmer for 15 to 20 minutes or until the rice is

tender and all the liquid has been absorbed.

 

Meanwhile, in a small frying-pan, melt the remaining butter

over moderate heat. When the foam subsides, add the

almonds and raisins and fry them, stirring constantly, for

5 minutes or until the almonds are browned and the raisins

puffed up. Remove the pan from the heat.

 

Remove the pilaff from the heat. Remove and discard the

bay leaf and the lemon rind. Spoon the pilaff on to a warmed

serving planer and scatter the almonds, raisins and the

olives over the top. Serve immediately.

 

 

Cuisine:

" Greek "

Source:

" http://www.ricegourmet.com/Recipe_Greek.htm "

S(Formatted for MasterCook 6):

" by Vicky "

 

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Per Serving (excluding unknown items): 671 Calories; 19g Fat (25.5%

calories from fat); 15g Protein; 111g Carbohydrate; 7g Dietary Fiber;

33mg Cholesterol; 2261mg Sodium. Exchanges: 6 1/2 Grain(Starch); 0

Lean Meat; 1 Vegetable; 1/2 Fruit; 4 Fat.

 

Serving Ideas : This dish makes a wonderful addition to a Greek menu.

Serve with Greek yogurt, salad, sauteed vegetables and Greek wine.

 

NOTES : This recipe is easy to make, and quick to make.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0