Lime Peanut Rice Pilaf Recipes

CILANTRO LIME RICE

Steps:

• In a medium saucepan, heat the oil over medium-low heat. Add the onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Do not brown; lower the heat if necessary.
• Add the garlic and rice and sauté for 2 to 3 minutes, until toasty and fragrant.
• Add 2½ cups water, along with the salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for 10 to 15 minutes, until the rice is tender and the water is absorbed. Taste the rice; if it is still a bit firm, add a few more tablespoons of water and cook a few minutes more.
• Off the heat, add the lime juice, butter, and cilantro; then mix and fluff the rice with a fork. Taste and adjust the seasoning if necessary.

ASIAN RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

LIME RICE PILAF

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper.
• Transfer rice to serving bowl. Sprinkle with parsley or cilantro.

TOMATO, SCALLION, AND PEANUT PULAO (PILAF)

Steps:

• Wash the rice. This is one of the most crucial steps in creating a delicate pulao, where each grain of rice is separate from the other. Pour the rice into a large bowl and fill with fresh water. Gently wash the rice, running your hand through the rice without breaking the grains. The water will go smoky. Pour off the water and fill the bowl again. Wash, drain, and repeat 3 or 4 times until the water runs clear. By washing the rice in this way, you've just removed the excess starch from the rice so the grains won't stick together.
• In a Dutch oven over medium-high heat, warm the canola oil until it's shimmering, but not smoking. Add the cardamom, cinnamon, and cloves - they should sizzle as they hit the oil. Saute gently until their woodsy aromas waft up into your nostrils.
• Add the Ginger-Garlic Paste and the chopped scallions and saute 1 minute or so until they soften.
• Add the rice to the pot, season with salt, and saute gently until the grains aren't sticking together anymore and the rice turns translucent, about 2 minutes. You should also start to smell the basmati's gentle aroma. This smell always reminds me of my mum!
• Add the can of tomatoes and stir. Cook about 2 minutes to get rid of some of the excess liquid.
• Add the water and salt and turn the heat up so that the contents of the pot come to a boil. Then turn the heat down as low as it can go, put a lid on it, and cook for 15 minutes. Don't take the lid off at all during this process! Once the 15 minutes are over, resist the temptation to take the lid off again. Let it sit 5 minutes off heat. This will steam the rice and give you a nice, fluffy pulao.
• Finish with a flourish of peanuts and a sprinkling of the scallion greens and serve.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

RICE PILAF

Steps:

• Combine water, rice and bouillon cubes in pot; bring to a boil.
• Put on low heat, cover and simmer.
• When the water is almost all absorbed into the rice, then in a different pan, melt the butter and add the broken up noodles.
• Brown the noodles, stirring constantly under medium heat, until lightly browned.
• Add to the rice mixture, remove from heat, and let sit (covered) for 10 minutes.

BASMATI PILAFF

Steps:

• Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
• Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
• Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.

LIME-PEANUT RICE PILAF

Steps:

• In a large sauce pan over medium heat melt butter and add oil.
• Saute the onion for 8 minutes.
• Add rice and stir to coat.
• Add 1/2 cup peanuts, stock, lime juice, and lime zest.
• Bring to a boil and stir to make sure nothing is stuck to the bottom of pot.
• Cover and reduce heat to medium low.
• Cool until rice is cooked and liquid absorbed, around 20 minuts.
• Remove from heat and stir in the cilantro.
• Cover and let stand 5 minutes.
• Transfer rice to serving bowl and sprinkle with remaining nuts.