Pine Nut Pilaf
A pilaf is simply the tastiest way to serve rice. Here, sautéed pine nuts, onions and currants add the pizzazz. If you like to experiment, substitute bulgur — a nutty-flavoured cracked wheat available in natural food and Greek grocery stores.
Servings: 8
Ingredients:
-
1/4 cup (50 mL) oil, preferably olive
1/2 cup (125 mL) pine nuts or slivered almonds
1 cup (250 mL) finely chopped onions
2 cloves garlic
1 cup (250 mL) finely chopped celery
1 cup (250 mL) finely chopped mushrooms
2 cups (500 mL) converted rice or bulgur
4 cups (1 L) chicken stock or water
Salt and pepper
1/4 cup (50 mL) currants
1/2 cup (125 mL) chopped parsley
Preparation:
In large heavy saucepan, heat oil; sauté pine nuts until golden, about 3 minutes. Remove with slotted spoon and set aside. Add onions, garlic, celery and mushrooms to pan; sauté over medium heat, stirring frequently, until soft, about 5 minutes. Add rice or bulgur and stir-cook for 2 minutes until all kernels are coated.
Add stock and salt and pepper to taste; cover and bring to boil. Reduce heat to lowest setting and cook until rice or bulgur is tender, about 15 minutes.
Taste and adjust seasoning. Using a fork, stir in reserved pine nuts, currants and parsley. If desired, spoon into 6-cup (1.5 L) mould; cover and keep warm over simmering water for up to 30 minutes. Unmould to serve.
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