Diane Sheya with The Salt Lake Culinary Center
shares a spicy recipe, perfect for your family
this fall.
Rice Pilaf
1 cup basmati rice
2 cups hot water
1 teaspoon salt
Ground pepper to taste
3 tablespoons unsalted butter
1 small onion, minced (about ½ cup)
2 medium cloves garlic, minced
2 teaspoons grated fresh ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
¼ cup chopped dates (can substitute raisins)
2 tablespoons chopped fresh parsley
Prepare garlic and ginger and place in one bowl; prepare
and measure cinnamon and cardamom and place in another
bowl.
Heat butter in a large saucepan over medium heat until foam
begins to subside; add onion and sauté until softened but
not browned, about 4 minutes. Add the garlic, ginger,
cinnamon, and cardamom to sautéed onion; cook until
fragrant about 30 seconds longer.
Add rice and stir to coat the grains with butter; cook
until edges of rice grains begin to turn translucent, about
3 minutes.
Add hot water and return to boil, then reduce heat to low,
cover, and simmer for 20 minutes.
Turn off heat, remove lid, add dates or raisins and parsley
(do not mix in), and place a kitchen towel folded in half
over saucepan; replace lid. Let stand 10 minutes.
Fluff rice with a fork and serve, using parsley as garnish.
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