Polynesian Inspired Vegetarian Pilau Recipes

Steps:

• In a large pan, saute peanuts in 1 Tbl. butter until toasty. Take out the peanuts and set them aside.
• To the butter in the pan add the grated ginger, the onion, along with another 1 Tbl. butter.Cook until the onions are translucent.
• Add the remaining butter, the chopped celery, carrot, and the diced green pepper. Cook until slightly tender.
• Add the rest of the ingredients, except for the rice. Bring just to a boil and then take off the heat.
• Stir in the cooked rice. Sprinkle toasted peanuts on top.

Steps:

• To make the Berbere Braised Lamb, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the lamb to the pot, season with salt and pepper, and brown on all sides, for about 10 minutes. Remove the lamb from the pot.
• To the same pot, add the red onions and cook until brown, for about 15-20 minutes. Stir in the ghee, garlic, ginger, paprika, cayenne, fenugreek, nutmeg, cardamom, cloves, cinnamon, allspice, and tomato paste.
• Pour in the beef stock, stirring well to incorporate. Bring the sauce to a boil and return the lamb to the pot. Reduce heat to medium-low, so the sauce is at a gentle simmer, and cover and cook for 1 hour, stirring occasionally until the lamb is tender.
• To make the Jeweled Vegetable Pilau, use a separate large, shallow pot, melt the ghee over medium heat. Add the sliced red onions and cook until soft and slightly caramelized, for about 20 minutes.
• Add the cabbage, carrots, garlic, and ginger, and sauté until vegetables have softened and cooked down.
• Season with salt, pepper, ground cumin, curry powder, and cardamom.
• Stir in the rice and add the water. Add the bay leaf, cinnamon stick, and star anise. Reduce the heat to low and cook for 20-25 minutes until water is absorbed and rice is slightly fluffy.
• Discard the bay leaf, cinnamon stick, and star anise. Stir the rice well before transferring to a large serving platter.
• Create a small well in the middle of the rice, and spoon the lamb over the top.
• Serve garnished with scallions, cashews, and pomegranate seeds.
• Enjoy!

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes; add snap peas and water chestnuts. Simmer 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and pineapple juice until smooth; gradually add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Steps:

• Heat the butter or ghee in a large pot and saute the onions and bay leaf until the onions begin to color,.
• Add the cloves, cinnamon and ginger and stir over medium heat for a minute, then add all the prepared vegetables. the rice, and the saffron.
• toss over medium heat for about 5 minutes, then add the water and salt.
• Bring the water to a boil, turn the heat down to low, cover the pot tightly, and cook for 25 to 30 minutes.
• All the water should be absorbed.
• Add the cashews and raisins and gently mix everything together.
• spoon the mixture into a large well-buttered casserole, cover and bake in a preheated oven at 350 degrees for about 20 minutes.
• Serve the pilau steaming hot from the casserole.