Tag Archives: rice

Lahanadolmades – Greek Cabbage Rolls

6 Jan


Rice paper rolls are one of my favourite Vietnamese dishes, they looked great B.

I was given Tessa Kiros’ new Greek cookbook for Christmas, and began looking for a ‘wrap’ recipe to follow on with. I normally love Tessa’s recipes without any changes. One of the reasons it has taken me a while to respond to B’s last post, is that I wasn’t happy with my first attempt, and decided to make them again, and re-worked the filling. It may now be less traditional now, but hot damn, it is tasty. I found the savoy cabbage the best of the cabbages I tried, quite a hardy leaf to work with, and looks so pretty too.


I carefully cut leaves from the cabbage, and even kept the largest outer leaves, as I used them to line the base of the pot when it came to cooking. I gave them a good rinse. This amount of filling filled around 12 leaves, but I’d prepare a few extras just in case. I filled a large pot with water, added in a large pinch of salt and then boiled batches of around four leaves at a time. They took about 7 or so minutes before they softened. I then took them out and let them cool a little in a tea towel lined bowl. While they were cooking, I prepared the filling. I mixed together some mince beef, uncooked rice, grated onion, tomato passata, chopped parsley, minced garlic, lemon juice, lemon zest, salt, pepper, paprika and chili powder. I dotted some butter in to the base of a wide heavy based pan, and added a drizzle of olive oil. On to this I laid the largest leaves, as a protective base. To prepare the leaves I sliced across the thick rib of the leaf so that the leaves rolled easily.


I put a generous wooden spoonful of the mixture on to the centre of the thin part of the leaf, and then rolled it over, then tucked in the sides before rolling it again. I then laid them snugly in to the pot. Don’t do as I did and have the liner leaves coming up over the edge of the pan, best if they fit inside the pan too.


I dotted some more butter over the top and then put in some stock, filling to around 3/4 of the height of the cabbage parcels. I used liquid stock, but you could use the water from the cabbage leaves if you want to mix up a powdered stock. I then put the lid on, and brought to a simmer, for around 45 minutes. To check if they are cooked, I took out a roll and unrolled it to see if the rice was tender, then rolled it back up. As my pot was not very high sided, I found it easiest to remove the rolls to make the sauce. I whisked up some egg and lemon juice, and then added in a ladleful of the hot stock, and continued whisking. Then I poured this mix in to the pot over a very low heat. I stirred constantly in an attempt to keep the sauce lump free (cough, not entirely successfully). The odd lump is forgivable, I hear.

make_sauce whisksauce
I then placed the rolls back in to the sauce and on to the table to serve.


Over to you B!


makes around a dozen
1 Savoy cabbage, leaves carefully sliced from the stem
250g (1/2 pound) beef mince
1/2 cup medium-grain rice
1 large red onion, grated with a large holed grater
3/4 cup tomato passata. (Passata is a cooked and pureed Italian tomato sauce in a bottle, Hunt’s tomato sauce is runnier, but can be a substitute if you cook it down to around half its volume in advance)
4 generous tablespoons of chopped flat leaf parsley
around 1 litre (4 cups) warm chicken, or beef stock.
1 teaspoon sweet paprika
1/4 teaspoon chili powder
4 garlic cloves minced
zest of half a lemon
Juice of 4 lemons (3 are for the sauce)
20g (2/3oz) butter
1/2 tablespoon olive oil
Freshly ground black pepper and salt
4 eggs
The size of the cabbage will dictate a little as to how many rolls this makes.
Carefully remove the leaves from the cabbage head with a sharp knife, and wash well. Keep even the largest leaves, as you can use those for lining the pan. Small leaves you may use to patch holes in leaves should you find them. Cook the leaves in batches in a large a pot of salted boiling water for about 7 minutes or until soft. Set aside on to a dish lined with clean tea towels to cool a little. If you will be making stock using a powder, you can retain this water for it. To prepare the leaves for rolling, slice off the wide part of the rib at the base of the leaf.

In a bowl, prepare the filling. Mix together the mince meat, rice, onion, passata, parsley, paprika, chili, garlic, lemon zest, and the juice of one lemon. Season well with salt and pepper. Spoon a good sized wooden spoonful of the mixture in to the centre of the top of the leaf (the most flexible part) and roll up according to the images above, a full roll over the mix, then bring in the sides and roll it over again. It does not need to be super tight, as the rice will expand a little.

Dot half the butter, and all of the oil in the base of a large and wide pot with a lid. Place the reserved outer leaves on the base of the pan to protect the rolls as they cook. Place the cabbage rolls snuggly in to the pan in a circular pattern. If you need to go more than one layer up, that is fine.

Dot the rest of the butter over the rolls, and fill the pan with warmed stock, to around 3/4 of the height of the rolls. Should one litre not be enough, top up with a little more water. If it looks like the rolls will move around, invert a plate over the top, to hold them in place. Mine did not move at all. So I just put the lid on, brought it to a simmer, and cooked it for 45 minutes.

You can check if they are ready by unwrapping one roll, and making sure the rice is cooked.

To make the sauce, whisk up the eggs and the juice of three lemons. Add in a ladleful of the stock and continue to whisk. I found it easier to remove the cabbage rolls from the pot at this stage in to a tray, giving me good access to the remaining stock. I also discarded the large leaves that lined the base of the pot. Pour the egg and lemon mix in to the pot containing the stock. Continue to mix with a wooden spoon, over a very low heat. The sauce will thicken a little, but you want to avoid any lumps forming. If you need to add water to thin the consistency of sauce, go ahead, or you may want it even thicker, so mix a teaspoon of cornflour in to a ladleful of the sauce and then return it to the pot. The consistency is personal, as some people like it almost like soup.

Serve the cabbage rolls hot or warm, with a generous ladle of the sauce over the top.

Cauliflower, silverbeet and goat’s cheese pies

1 Oct

B’s savoury cake…. reminded me of savoury muffins… and then…..

The other day, my good friend Beth dropped over a huge bunch of silverbeet (chard) that she had grown, and a large piece of goats cheese, and then emailed me this recipe. Talk about spoiled rotten! I absolutely love the way she has written it out, so I am posting it just as she sent it.

I made it in a muffin pan, I thought this was a perfect thing to keep already portioned in the fridge, ready for a quick-to-make lunch, dinner or even breakfast. Full of veggies, eggs… and OK, a bit of cheese, and oh so very tasty.

This is the email…

2 heaped cups of cooked brown rice (must be cold)
¼ cup finely grated grana padano 
1 big egg
1 cup milk
4 eggs
1 cup roasted cauliflower (did mine under the gorilla with some evo and finished with truffle oil… arghh, drool)
1 large onion, caramelized
1 cup of fresh goat’s cheese, crumbled
1 cup of sautéed silverbeet
fresh thyme
salt and pepper (I am of the firm opinion that eggs need a GOOD amount of salt)

Okee dokee

Mix all of filling stuff together and have ready to go.

Mix crust stuff and press into a fluted flan – mine is 22cm dia and 4.5 cm deep with a loose base.

This step must be done thoroughly, otherwise leakage will occur!!!

Bake in a screamingly hot oven for 9 minutes, then take out of the oven and leave the oven door open.

Add filling mix immediately, return to oven, turn down to 170 degrees and bake for somewhere between 30 – 40 minutes.

Try not to eat all of it in one sitting.

Honestly, I adapted from a broccoli and spring onion version I found on the interwebs, using what I had in the fridge, so it clearly lends itself to bastardisation 
B xx

Isn’t she awesome?

A bit of translation may be needed:
In Beth and Alice speak, a gorilla is a griller, or a broiler for you Americans. And, being ornery, I roasted my cauliflower instead.
Evo, is extra virgin olive oil.

I steamed my silverbeet, as I love it steamed. You could do either.

I used a muffin tin, as I don’t have a fluted pan, but also… nice and easy to package them up in the fridge or even freezer in that size.
Grana Padano is similar to Parmesan.
170 degrees C is 340 degrees F

It is an unfussy meal, which is worthy of a much better photo than I have taken here. Even though it is full of veggies, it would actually go well with some leafy green, or tomato salad served beside it.

Wonder how long I can hold out before I make another batch. I am tipping not long. Thank you for the recipe Bethois. Over to you B!

Black Beans and Rice with Oven Fried Chicken

18 Feb

Alice’s last post looked utterly delicious! Black beans have so much flavor and make for such a satisfying meal.

I grew up eating beans every day. They are high in protein and in fiber. In other words, they are good for you. They are also very inexpensive, especially if you buy the dried beans and cook them yourself.

The Brazilian beans I ate every day were a little different from these, but I took inspiration from them. Our beans were brown and not quite as flavorful as black beans. We didn’t typically add vegetables to them either. It was just onions, garlic and maybe the odd bit of meat for flavoring. The black beans were eaten more frequently in Curitiba and areas near the southern coast of Brazil, where we vacationed each year. They were also used for feijoada, the national Brazilian dish of beans and many different sorts of meats cooked together into an amazingly rich goodness. This combination of things meant that to me, black beans were special occasion food. I enjoy eating them all the time now, without having to wait for a special occasion.

To make these every day special occasion beans, first chop up some onion and tomatoes, press garlic through a garlic press and mix it with some salt until it becomes a paste. In a large skillet, over medium high heat, drizzle enough oil to lightly cover the bottom of the pan. Toss in the onions, let them saute until they are soft, add the garlic paste and let cook for about a minute. Add the chopped tomatoes and cook them until softened and starting to release a little of their juice, about five minutes.

Then toss in a can of rinsed, drained black beans,

stir well to combine, season with salt, fresh ground pepper and some cumin.

Use the empty bean can to fill with hot water and add that to the pan.

Let this cook until thickened, add a dash of hot sauce and serve over rice.

The rice starts off in much the same manner. Saute the onion in a heavy bottomed pan and once it has begun to soften, about five minutes, add the garlic paste and let that cook for a minute or two.

In the meantime, rinse your rice until the water runs clear, then drain it. When the onions and garlic are softened and have sufficiently scented your kitchen (remember to BREATHE in this heavenly aroma)

add the rice and stir it around in the pan. Let it combine with the onion mixture and even fry a bit.

After about five minutes of frying the rice,

pour in the boiling water.

You should use nearly double the amount of water as rice. Stir it well, making sure to scrape the rice off the edges of the pan. Taste the water to check the flavor, adjusting the salt to taste.

Let it boil for a minute or two, then turn the heat down to low and cover the pan. It should barely simmer for about 20 minutes. DO NOT stir the rice while it is cooking. You will end up with a glob of mush and will incur the wrath of every Brazilian grandmother there ever was! Check the pan after about 15 minutes, looking for little holes in the top of the cooked rice and take a taste to see if the rice is soft. You should poke a spoon down to the bottom of the pan to make sure the water has not all boiled off, as you don’t want to burn your rice. If the bottom of the pan is dry and the rice is still not done, add a little more boiling water and keep covered.

You will end up with a slightly crispier crust of rice at the bottom of the pan when you are done. This is a favorite treat among most rice eaters, at least in my family.

Top the rice with the beans and you’ve got yourself a delicious, satisfying, inexpensive meal.

I decided to add my Mom’s oven “fried” chicken to this meal. It is baked in the oven, but tastes crispy, as if it had been fried. You couldn’t ask for an easier way to prepare chicken.

Sprinkle the chicken with some salt and pepper.

Place a cup of flour in a zip lock bag or any clean plastic bag. Add the seasoning of your choice to the flour. Be generous with your spice.

I used a Cajun spice this time, along with some garlic powder, salt and pepper.

Drop the chicken in the bag of seasoned flour and shake until it’s completely coated.

Place it, skin side down, in a baking pan that has been drizzled with a little bit of oil and a couple of dabs of butter. Repeat for all the pieces. Pop the pan into a 375F degree oven and let it bake for about 20 minutes. Pull the pan out, flip over all the pieces and put it back into the oven for another 20 minutes. If it’s not brown and crispy enough for you yet, let it go another 10 minutes, then check again.

When the chicken is brown and crispy, pull out of the oven and serve. With the beans and rice, of course.

And I’m happy to report that the chicken is just as good eaten cold the next day. Yum!


1 can of black beans
1/2 medium onion, chopped
1 green bell pepper, chopped (optional)
2-3 cloves of garlic, crushed
1 tomato, chopped
1 teaspoon ground cumin
A few shakes of Tabasco or other hot sauce
Salt and pepper to taste

Crush garlic, then add to a small bowl with a teaspoon of salt and mix together with a spoon until it becomes a paste. Set aside.

Open can of beans (or cook them from dry), rinse beans and set aside.

In medium saucepan or large skillet, heat enough oil to lightly cover the bottom of the pan. Saute the onion until soft, about five minutes. Then add the garlic paste and the green pepper, if using. Cook a minute or two longer, then add the tomato. Once the tomatoes have softened and begun to release their juice, about five minutes, pour the drained beans into the pan and mix in the cumin. Then fill the empty bean can with hot water and pour into the mixture. Bring to a simmer and let cook until the water has thickened a bit. Crush some of the beans with the back of your spoon to thicken as well. Add a few shakes of hot sauce and serve.

This is the vegetarian version. You can include bacon to the saute process or add a ham hock for a meaty smoky flavor. Chorizo or other smoked sausages add extra richness to the dish.


1 cup of long grain rice, rinsed and drained
1/2 medium onion, finely chopped
2 cloves of garlic, crushed
1 teaspoon of salt
1-2 tablespoons of oil
scant 2 cups of boiling water

Rinse rice until the water runs clear. Drain and set aside.

Chop onion.

Crush garlic, then mix in a small bowl with a teaspoon of salt until it becomes a paste. Set aside.

In a medium heavy bottomed pan, heat enough oil to lightly cover the bottom of the pan. Add the onions and saute until soft, about five minutes, then add the garlic paste and cook a minute or two longer. The rice can be added and fried in the onion and garlic mixture for about five minutes. Pour boiling water in the pan, enough to cover the rice by about 1/2 an inch (2 cm), or a little less than two cups.

Stir it well, making sure to scrape the rice off the edges of the pan. Taste the water for proper seasoning to your taste.

Let it boil for a minute or two, then turn the heat down to low and cover the pan. Let it simmer on low without stirring for about 20 minutes. Check the pan after about 15 minutes, look for little holes in the top of the cooked rice and take a little taste to see if it’s soft. Also, poke a spoon down to the bottom of the pan to make sure the water has not all boiled off, as you don’t want to burn your rice. If the bottom of the pan is dry and the rice is still not done, add more boiling water to the pan and keep covered. Once the rice is softened, turn off the heat and let it sit, covered, for about 10 minutes before serving.

Bernice’s* Oven “Fried” Chicken

4 chicken breasts, skin on and bone in, or use whatever pieces you prefer
1 cup white flour
2 tablespoons powdered seasoning. I used Cajun, but you can use Jerk seasoning, a combination of onion powder, garlic powder, paprika, salt, pepper, Mrs Dash or any other premixed seasoning
1 tablespoon oil
1 tablespoon butter

Preheat your oven to 375 F.

Salt and pepper the chicken. Place the flour and seasonings of your choice in a plastic bag, mix well. Drop the chicken in the bag of seasoned flour and shake to coat.

Place all the chicken pieces skin side down in a baking pan drizzled with some oil and some dabs of butter. Bake for 20 minutes, pull out and turn the chicken pieces over and return to oven for another 20 minutes, or until it is as crispy as you prefer. Eat.

*Bernice is my Mom

Hey Alice. Are you enjoying this tour of South America? What do you have for us now?

Arroz con Pollo (Cuban Chicken with Rice)

4 Feb

That last post of Alice’s was a very heartwarming one for me. My Dad, who just passed away last summer, was a wonderful cook. He could make the simplest dishes taste so amazingly good. The chicken with okra was one dish that he made very well and he taught me how to make it about a year ago. It felt like things were coming full circle to have my dear friend Alice cook a dish for this blog that was my dearly beloved Dad’s. He would have enjoyed that so much!

Thank you Amy for the beautiful photos!

I’m continuing the theme of chicken and rice, which is a staple in Latin America, with my arroz con pollo. Translated from Spanish, it quite simply means “rice with chicken”, but it is ever so much more than simple. The flavors are full, the dish is comforting and it’s a one dish meal. What could be better for a cold winter’s night?

Something I learned from my Dad in the preparation of his delicious Brazilian dishes is to always marinate your meat. Even it if is just for a short time. I marinated my chicken for about 30 minutes, while I was preparing the rest of the ingredients.

It’s a simple marinade of vinegar, garlic, onions, salt, pepper and oregano.

In most Latin cooking, the dish begins with “sofrito“. It is a combination of aromatic ingredients which have been cut into small pieces and slowly sauteed in cooking oil for 15-30 minutes. In Cuban cuisine, sofrito is made up of onions, garlic and green bell pepper.

Sauteing these ingredients adds a rich flavor base to the dish. And the colors are so beautiful together! They look good enough to eat.

First, I heated a tablespoon of olive oil in a large pot over medium-high heat, then I placed the chicken in a single layer in the hot pan. Brown your chicken in more than one batch if you have too much to fit in the pan all at once.

Turn each piece so it browns on all sides, cooking for about 5 minutes on each side. Remove chicken and keep warm in a bowl.

Then make the sofrito, adding the onions first for about five minutes until they begin softening. I then added chorizo to add a little more flavor.

After that, the garlic and green pepper can go in. Add your paprika, oregano, bay leaf and cumin, then taste for seasoning. If it tastes a bit bland, feel free to add a few more shakes of cumin, paprika, black pepper or salt. Add just a little at a time, as it is easier to add more seasonings than it is to remove them. Let the green pepper soften a bit before you toss in the tomatoes. Let that all cook together for about 15 minutes, while the sofrito cooks and the tomatoes soften and release some juice, stirring frequently.

Add the uncooked rice along with the chicken broth and beer, mix well.

When your liquid comes to a light boil, add your chicken to the pan, reduce heat to medium-low and cover.

Let it cook, covered, for 20-30 minutes, or until the rice is done. Give it a few minutes to rest, then serve.

Arroz Con Pollo (Cuban Chicken with Rice)
adapted from Gourmet Magazine

3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
6 chicken drumsticks or pieces of your choice
3 oz Spanish chorizo (cured sausage) cut into 1/4 inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons paprika
2 bay leaves
1 lb tomatoes, chopped
1 (12-oz) bottle beer (not dark)
1 1/2 cups chicken broth
2 cups long-grain white rice

Marinate chicken:
Mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano. Add a handful of chopped onions and chicken, toss to coat. Marinate for 30 minutes to an hour.

Cook chicken and rice:
Heat 1 tablespoon of oil in a large heavy pot over medium-high heat, add chicken in a single layer in the pan. Brown the chicken in two batches if you cannot fit them all in at the same time. Turn each piece so they brown on all sides, cooking for about 5 minutes on each side. Remove chicken and keep warm in a bowl.

Cook onions in the pan for about five minutes, until softened. Feel free to add a little oil to the pan if there isn’t enough after browning the chicken. Add the chorizo to the onions and allow to cook for a few minutes.

After that, the garlic and green pepper can go in. Add the paprika, oregano, bay leaf and cumin, then taste for seasoning. If it tastes a bit bland, feel free to add a few more shakes of cumin, paprika, black pepper or salt. Add just a little at a time, as it is easier to add more seasonings if needed, than it is to remove them. Let the green pepper soften a bit before you toss in the tomatoes. Let that all cook together for about 15 minutes, stirring frequently, while the tomatoes soften and release some juice.

Stir in the rice, chicken broth and beer, return the chicken to the pan and bring to a boil. Reduce heat to medium-low, cover pan with a tight fitting lid and let it cook until the rice is tender, 20 to 30 minutes. Remove from heat and let stand, covered, for five minutes before serving.

Ok, Alice. Where are you taking us now?

Chicken Tagine with Olives and Preserved Lemon

8 Jan

I was very happy to see that Alice went Moroccan with her last dish. I am fascinated with Morocco, with the fragrant spices and the combination of ingredients that I’ve seen in their recipes. I imagine how amazing the sights and smells would be walking through a spice market there… with the overwhelming scent of cinnamon, cloves, cardamom, saffron as well as the intense colors all around.

I’ve also always wanted to cook in a tagine. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.

Well, my friend and fellow foodie, Randy just happens to have a tagine as well as the nicest, best equipped kitchen that I’ve ever had the privilege to cook in. And he was kind enough to offer the use of his kitchen for this meal. And I was quick to take him up on his offer!

We discovered that this recipe can be made in an iron bottom tagine or in a heavy bottomed pot.

Moroccan tagines often combine the meat with fruits and complex spices, so I picked a recipe that paired chicken with olive and preserved lemon. This all sounds crazy and exotic, but I found this recipe was quite a simple one.

It calls for a whole chicken, which we purchased already all cut up. I browned the chicken for a few minutes in the pan over medium heat, with olive oil, a pinch of powdered ginger, turmeric (a bright yellow spice), some salt, pepper, one chopped onion and a few threads of saffron, which is a super expensive spice that is dried crocus flower stamens. I then turned the chicken pieces over and added to the pan a chopped tomato, one chopped handful of both flat leaf parsley and cilantro. Then I poured two cups of water over the whole mixture, added four peeled cloves of garlic and let it simmer for 45 minutes.

When the chicken was fully cooked (full disclosure here… I forgot to time the chicken so we think it had cooked for the full 45 min) we checked it for doneness by cutting into the thickest part and making sure the juices ran clear. Your timing on cooking meat in this case doesn’t have to be precise, as long as you can tell if it is done.

When the chicken was done, we removed one ladle full of the cooking juices, added it along with the chopped preserved lemon and pitted olives to a small saucepan and let it boil over medium/high heat until the liquid thickened a bit and reduced in size.

Next time (and I will definitely make this another time), I will remove most of the liquid from the cooking pan and thicken it in the saucepan and then pour it back over the chicken. That sauce was delicious!

Chicken Tagine with Olives and Preserved Lemon
1 whole chicken, cut into pieces
1 tablespoon of olive oil
1 large white or yellow onions, very finely chopped
1 teaspoon ground dried ginger*
1 teaspoon ground black pepper
1 teaspoon turmeric*
1/2 teaspoon salt
2-3 saffron threads, crumbled (optional)*
1 tomato, chopped
one small handful of fresh cilantro, chopped
one small handful of fresh parsley, chopped
4 whole cloves of garlic, peeled
2 cups of water
6 oz (180g) Kalamata olives, pitted
1 preserved lemon, quartered and seeds removed (can be bought in
specialty food shops, or you can make it yourself – recipe here)


To Cook the Chicken

With the base of the tagine (or heavy bottomed pan) on the stove, over medium heat add enough olive oil coat the bottom of the pan. Add the
spices. Arrange the chicken in the pan
(skin-side down), and distribute the onions all around. Cook for about 7
minutes. Turn the chicken pieces over and add the tomato, cilantro,
parsley, garlic and water. Bring to a boil, then reduce heat to med-low
and allow to simmer for about 45 minutes.

When chicken is done cooking, remove most of the liquid to a saucepan,
add the olives and preserved lemon to the liquid and boil for 5-10
minutes, until liquid is thickened and reduced a bit. Pour the thickened
sauce over the chicken to serve.

*Instead of all those spices, you can use this Moroccan Road Spice which was quite delicious and a simpler all-in-one spice mix.

We had a great time cooking this dish and Randy, his wife Sarah and I all agreed that this was a delicious, sophisticated, subtly flavored dish. And the recipe we used did not even call for it to be cooked in the tagine, but we did use the beautiful pot as our serving dish.

We paired this main dish with a side of Rice Pilaf with Golden Raisins and Pinenuts.

I adapted this recipe that I found on Epicurious. I doubled the recipe and used pine nuts instead of the pistachios called for in the original recipe and would definitely make it again. It was very nicely spiced and both echoed and enhanced the spices used in the chicken dish.

Rice Pilaf with Golden Raisins and Pinenuts

1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 tablespoon unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pine nuts, toasted lightly and cooled
2 tablespoons golden raisins
2 tablespoons thinly sliced scallion greens (or chopped parsley)


In a small heavy saucepan cook the onion with the turmeric and the cardamom in the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat. Stir in the pine nuts, the raisins and add salt and pepper to taste. Top with the sliced scallion greens or chopped parsley

Alice, thanks for the trip to exotic Morocco! Now it’s your turn!


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