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Ottoman Pilaf
HT MC Middle Eastern 40mins
Serves 4 Hot Leftovers Meat Poultry
Vegetables Grains Dried Fruit Spices Herbs Nuts Main
Course Gluten Wheat Free Eggless
This Middle Eastern dish is ideal for using up leftover meat or
poultry from a roast. Needless to say, you can also use fresh meat or chicken so
long as you allow extra cooking time at Stage 3.
Ingredients
1 tbsp Vegetable Oil
25g/1oz Butter
1 Large Onion, chopped
2 Garlic Cloves, crushed
½ teasp Ground Cumin
½ teasp Ground Cinnamon
450g/1lb Cooked Beef, Lamb, Chicken or Turkey, shredded
1 tbsp Tomato Purée
250g/9oz Long-grain Rice
600ml/20fl.oz. Fresh Stock
4 Broccoli Florets, chopped
2 Bay Leaves
2tbsp Freshly Chopped Parsley
50g/2oz Raisins
50g/2oz Flaked Almonds
Salt and Pepper
Instructions
1. Heat the oil and butter in a large saucepan, add the onion and garlic, and
sauté gently for about 5 minutes until softened.
2. Add the cumin and cinnamon and fry for a further 2-3 minutes.
3. Add the meat or poultry, tomato purée and rice to the saucepan and cook for
2-3 minutes, stirring to coat.
4. Add the stock, broccoli, bay leaves, parsley, raisins, almonds, salt and
pepper, bring to the boil, cover and cook gently for 15-20 minutes, stirring
from time to time, until the rice is tender and the stock has been absorbed.
More
Lamb Recipes | General
Lamb Preparation & Cooking Times |
Lamb Cuts
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