Tomato Scallion And Peanut Pulao Recipes

QUINOA PILAF IN LETTUCE CUPS

Steps:

• Bring the water and quinoa to a boil in a small saucepan over medium heat. Reduce the heat and simmer, covered, until quinoa is cooked and curly white germ shows, about 20 minutes.
• Meanwhile, warm the olive oil in large skillet over medium heat. When the oil is shimmering, add the onion and spices, and saute until the onion has softened and the spices are very fragrant.
• Stir in the pine nuts and fruit and saute for 1 to 2 minutes.
• Add the cooked quinoa (all the water should have been absorbed) to the skillet. Stir in the grapefruit zest and grapefruit juice. Taste, and season with salt, pepper, to taste. Allow to sit off the heat for 10 minutes so the flavors seep into the quinoa.
• Serve in lettuce cups.

TOMATO-PEANUT SOUP

Steps:

• Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
• Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
• Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

PEA AND PEANUT PULAO WITH PICKLED BEET RAITA

Steps:

• Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well.
• Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes.
• Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don't take the lid off while cooking!)
• Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes -t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes.
• Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita.
• Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve.