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Basmati
Rice
from Nicole Novak
I came up with a new basmati rice recipe that was SO GOOD, adapted
from a Madhur Jaffrey recipe in the new Julia Cooks with Master
Chefs book:
- 3 cups basmati rice, rinsed 5 or 6 times, and soaked in water
for 30 minutes and then drained in a sieve for 15 minutes
- 3 T Extra Virgin olive oil
- 4 green cardamom pods
- 2 t cumin seed
- 1 pound whole fava beans, shelled, parboiled, and peeled (will
yield about a 1/2 cup of beans)
- 1 cup minced dill, firmly packed
- 2 t salt
- 4 cups vegetable stock
Heat heavy 3 1/2 quart sauce pan and add oil. When oil is very hot,
add the cardamom pods and the cumin. Fry the spices until the cumin
seeds turn almost black, but not to the burnt stage. This could take
3-5 minutes.
Add the rice and stir carefully to coat the rice with oil. Saute
the rice for a few minutes, then add the fava beans, the dill and
the salt. Add the stock, bring to a boil, turn the heat down to
low, cover the pan tightly and cook the rice for 25-30 minutes.
Remove the cover, gently fluff the rice with a fork, cover the
pot with a clean towel, replace the lid and let the rice sit for
about 10 minutes. Serve immediately. Serves 4-6
I LOVED this one, if I don't say so myself! If you don't have
access to fresh fava beans, fresh peas will do as a substitute.
You can also substitute the spices, using cinnamon stick, or fennel,
etc.
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