Orange and saffron basmati rice pilaf
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
For 6 people:
1 medium onion, chopped
500 g basmati rice
1.5 times its volume of vegetable broth (with nut)
1 teaspoon cardamom seeds
1 bay leaf
1 sachet of Saffron
the juice and grated rind of 2 oranges (or zest of 2 oranges 1 1 orange and lemon juice, mixed)
toasted pine nuts in olive oil
Put the basmati rice in a bowl and pour boiling water. Stir and drain. Rinse with cold water. Set aside.
Add to the broth the seeds of cardamom, cloves and bay leaf. Simmer for about 10 minutes, in covered pot.
Adjust the salt if necessary and add the saffron, stir and keep warm.
Meanwhile, in a saucepan, fry the onion in low and wide you do oil: has to hire a dark golden color.
Add the rice and toast (as for a risotto).
Add the boiling stock, stir and immediately brought the flame to a minimum.
Cover with a lid. Cook undisturbed for about 12-15 minutes.
Turn off the heat, uncovered and grainy very gently with a fork.
Add maragarina flakes, orange peel, and a few tablespoons of orange juice.
Stir gently with a fork and cover the pan with a wet rag, but well wrung out.
Let stand for 10 minutes, grainy further and serve, having distributed over the pine nuts.
(Ricetta a cura di Mangiare Bene)