SPICY RICE PILAF (Turkish, Vegan)





Ingredients  ( 4 servings )


1 cup long-grain rice     1 medium onion      3 tblsp vegetable oil


1 tbsp dried mint     ½ tbsp powdered cinnamon     ½ tbsp pepper


1 ½ tbsp pine nuts     1 ½ tbsp dried black currants (ribes nigrum not the Zante currants)


Salt     1 ½ cups boiling water

 


Instructions


1.  Chop the onion finely.


2.   Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot.


3.   Add the pine nuts and sauté for a minute or two.


4.   Add the chopped onions and sauté for about 3-4 minutes until the onions are transparent. The pine nuts should turn a golden-brown by then.


5.   Add the rice and salt and stir continuously for about 2 minutes. Do not allow the rice to stick to the pot. 


 6.  Meanwhile boil the water.


7.  Add the dried mint, powdered cinnamon, pepper and dried black currants to the pot. Mix well.

 

8.  Add 1 ½ cups of boiling water. Cover immediately and bring to a boil on medium heat. Do not stir.


9.  Adjust the heat to very low as soon as the liquid comes to a boil.


10.  Cook on low heat for about 15-20 minutes until the liquid evaporates totally . Do not lift the cover or stir during cooking.


11.  Turn the heat off, lift the lid and place a layer of paper towels on the pot. Close the lid immediately.


12.  Leave the pot on the stove, undisturbed, for about 20 minutes to half and hour.


13.  Mix with a spoon and fluff with a fork, if necessary. Put the pilaf on a serving plate.


14.  Serve hot.

 

 

 

 

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