Harem Pilaf HT MC 40mins
Serves 4 Hot Grains Offal Vegetables
Herbs Alcohol Main course
Large Tomatoes, Skinned and diced
˝ Onion, chopped
Long Grain Rice
900ml/30fl.oz. Fresh Chicken stock
and Black Pepper
Garlic Clove, chopped
Freshly Chopped Parsley
˝ teasp Dried Oregano
Avocado Pear, peeled and diced
Chicken Livers, chopped
1. Heat the
oven to 180C,35OF, Gas mark 4.
2. Slice or
quarter the button mushrooms, according to size.
3. Fry the
onion in 50g/2oz butter in a medium-sized flameproof casserole until
golden. Add the rice and stir over the heat for 1-2
minutes. Pour the cider and chicken stock over
the rice. Season with salt and freshly ground black pepper to taste.
Bring to the boil, cover the casserole then transfer to the oven and cook for 15
minutes. After about 10 minutes of the cooking time,
stir once with a fork.
fry the mushrooms in 25g/loz butter in a frying-pan for 3 minutes. Add
the finely chopped garlic, parsley, oregano, diced tomato flesh and season to
taste with salt and black pepper. Simmer for 2-3
minutes. Scatter with the peeled and diced
avocado pear and keep warm.
5. In another
pan, fry the diced chicken livers in 15g/1/2oz butter for 2 minutes. Then
stir the livers into the finished rice mixture with a fork.
6. Form the
rice into a ring on a warmed serving plate and fill the centre with
and mushroom mixture.
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