Pilaf is a Middle Eastern and Central Asian dish in which a grain is browned in oil and then cooked in a seasoned broth. This Rice dish, with curry and raisins, tastes like a pilaf, even though the recipe skips browning. The Mediterranean flavor of this rice makes it the perfect side dish for a lamb entree.
Prep Time: 5 minutes
Cook Time: 18 minutes
Ingredients:
- 3 cups boiling water
- 3 tsp. pareve chicken soup powder
- 1 1/2 cups white rice, uncooked
- 3 Tbsp. oil
- 1/4-1/2 cup golden raisins
- 1/2 tsp. tumeric
- 1/4-1/2 tsp. curry
- 1 1/2 Tbsp. soy sauce
Preparation:
1. Stir soup powder into boiling water.
2. In a separate pot, combine oil, rice, raisins, soy sauce and spices.
3. Stir hot soup into the rice mixture.
4. Cover pot and simmer on a low flame for 18 minutes. (Do not lift the lid while cooking or the rice will become sticky.
5. Turn off flame and let rice sit in covered pan for 5 minutes.
6. Serve or remove rice to an open dish to cool and be served later.
2. In a separate pot, combine oil, rice, raisins, soy sauce and spices.
3. Stir hot soup into the rice mixture.
4. Cover pot and simmer on a low flame for 18 minutes. (Do not lift the lid while cooking or the rice will become sticky.
5. Turn off flame and let rice sit in covered pan for 5 minutes.
6. Serve or remove rice to an open dish to cool and be served later.
