Fragrant Pilaf Recipes

Steps:

• Preheat oven to 300 degrees.
• In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
• When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
• Add all of the rest of the ingredients and bring to a boil.
• Cover and bake for 20 minutes until all the liquid is absorbed.
• Served topped with crumbled feta cheese, if desired.

Steps:

• 1. Heat the butter in a medium saucepan over medium heat. Add the shallots, cumin and salt. Cook, stirring, until the shallots are tender, 2 to 3 minutes. Stir in the rice until the grains are well coated with the buttery shallot mixture.
• 2. Add the broth, orange zest and cinnamon stick. Bring to a boil, cover and reduce the heat to medium-low. Cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Fluff with a fork, discarding the zest and cinnamon stick. Transfer to a serving dish and sprinkle with the cashews and scallions.

Steps:

• In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
• Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
• While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.
• When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
• Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.

Steps:

• Score criss-crossed lines into the duck skin, then rub in the garam masala and ginger. Chill for 30 mins if you have time.
• Heat oven to 200C/fan 180C/gas 6. Heat a heavy, non-stick pan, then gently fry the duck, skin-side down, for 10 mins until the fat runs out. Pour off the excess fat halfway through. Transfer to a baking dish, roast, skinside up, for 10 mins, then leave to rest.
• While the duck is cooking, melt the butter in a pan. Add cumin seeds, fry for 2-3 mins, then stir in the rice for another few mins. Pour over the stock, cover partly with a lid, then simmer for 10-12 mins, adding the peas for the final 4 mins. When the rice is cooked and all the liquid has been absorbed, fork through the spring onions and some seasoning to taste. Slice the duck and serve with the rice and a spoonful of chutney.

Steps:

• Combine cumin, saffron and salt; set aside.
• Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes.
• Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• Add the rice and cook for 1 minute, stirring to mix well.
• Add the broth and cherries.
• Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
• Fluff rice with a fork and serve hot.

Steps:

• 1. Combine the cumin, saffron and salt. Set aside.
• 2. Heat the butter and oil in a pot over low heat. Add the onion and wilt, stirring, for 5 minutes. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
• 3. Add the rice and cook for 1 minute, stirring to mix well. Add the broth and cherries. Bring the mixture to a boil, reduce the heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot.