Rice Pilaf with Currants & Pine Nuts

Here at the Ricardo's we eat our fair share of rice and while basic white rice is versatile, I like to vary things...  And since we're in the midst of moving, I'm seriously tackling every item in our pantry, fridge & freezer, searching for creative way to not waste anything!

This recipe was a staple when "Ricky" & I first got married but for some reason it got pushed to the back of my mind and I haven't made it in ages...until today!  Enjoy!

Rice Pilaf with Currants & Pine Nuts
(adapted from Cooks Illustrated)

Ingredients:
1 1/2 cups Basmati or Long grain white rice
1 1/2 tsp salt
Pepper to taste
2 1/4 cups water
3 tbsp butter or olive oil
1/2 cup onion, chopped finely
1/4 tsp Cinnamon
1/2 tsp Turmeric
2 garlic cloves, minced
1/2 cup dried currants
1/4 cup pine nuts, toasted

Here are some step by step instructions:

 1. Place the rice in a fine mesh strainer over a bowl and cover with water; drain the water and repeat until the water run clear, 4 to 5 times.

Tip: Yes, this step really is important as it rinses excess starch from the rice:)

 

2. Place butter (or olive oil) in medium, heavy bottomed saucepan, heat over medium heat until shimmering and then add onion (I used red this time & really like it).

"Sweat" (soften) the onions for approx 4 minutes but ensure they don't brown.

3.  Next, add the Cinnamon, Turmeric & garlic and saute for 1 min until the spices have "bloomed" and become very fragrant.

Set your 'handy dandy' electric kettle to boil at this point.

4. Add the rice back to the pot and combine gently with the onion & spice mixture- I prefer wooden spoons to metal/plastic.

Stir frequently for approx 3 minutes- notice the rice grains will turn translucent.

 5. Place salt & pepper in a measuring cup, top with 2 1/4 cups boiling water and pour into pot with the rice, swirling to distribute evenly.

Tip: Avoid stirring with a utensil as this draws unwanted starch from the rice making it more clumpy!

6. Bring to a boil over medium high heat, cover and reduce heat to low.  Cook for 16-18 minutes.

7. Remove the lid and place a clean kitchen towel around it.  Pour the currants over the rice (don't stir!), return the lid and steam, off the heat for 10 minutes.  No pic, sorry:(

8. Remove the lid, add the toasted pine nuts and gently fork/toss to combine! 

Tip: Never toasted pine nuts? Place them in a dry skillet over medium heat and toast for a few minutes, checking often, until fragrant and golden:)

FYI...

 If you don't have fresh garlic on hand, Penzeys has solved your predicament with their dried minced garlic- simply add a bit of water to reconstitute for approx 1 minute and add to your recipe as needed:)  I received this as a free item in one of my Penzeys orders and have used it a lot!

Warning: this rice is very addictive, especially if it's left out, so I recommend serving it immediately or portioning it out for your husband's lunch, the way I did!

Thanks for stopping by,

Tiffany

Chili & Cinnamon Carrots

When fall finally peeks through the hot summer temps, I'm ready to cook something different...like chili:)  This is also when I tend to take a look at my spice cabinet to see what is lacking which would result in a highly enjoyable activity: placing a Penzeys order!  Few things seem to excite me as much as ordering spices, especially when there's always a free surprise in the box:)

So, this afternoon, as Jonah napped and Livy played quietly (Hallelujah!) I placed my coveted Penzeys order including yummy things like: Bouquet Garni, French Thyme, Whole Nutmeg, Lemon Extract & a free jar of 'Raspberry Enlightenment'...hungry already.

A great recipe for using lots of wonderful spices is chili- here's my recipe which we enjoyed last night and see what I like to pair it with too:)

Basic Beef Chili
Ingredients:
2 tbsp veg oil
2 medium onions, minced
1 medium red bell pepper, stemmed, seeded & diced
6 medium garlic cloves, minced
1/4 cup chili powder
1 tbsp ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
1/2 tsp cayenne pepper
2 pounds 85% ground beef
2 (15 oz) cans kidney beans, rinsed & drained
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato puree
table salt

1. Heat the oil in a large heave bottomed nonreactive Dutch oven until shimmering.  Add onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano and cayenne and cook, stirring often, until onion is softened and beginning to brown, approx 10 mins.
2. Increase heat to medium high and add 1/2 the beef.  Cook, breaking up with a wooden spoon, until no longer pink  and beginning to brown 3-4 mins.  Repeat for second 1/2 of beef.
3. Add the beans, tomatoes with juice, tomato puree and 1/2-1 tsp salt.  Bring to boil then reduce heat to low, cover and simmer, stirring occasionally for 1 hour.  TIP: If the chili is sticking to the bottom of the pan, add 1/2 cup water.
4. Remove the lid and simmer for an additional hour until beef is tender and chili is dark, rich & slightly thickened.  Season with salt & serve with condiments.

Recommended condiments:
Sliced avocado, lime wedges, diced fresh tomato, shredded cheddar or Monteray Jack cheese, sliced scallions, sour cream & cilantro.

Since I'm a wuss when it comes to heat in my food, I don't use the full amount of chili powder etc... and like to pile my cooked chili on Cinnamon Carrots- the added sweetness from the carrots is delish!

Cinnamon Carrots
Ingredients:
1lb carrots, sliced thick
1/4 cup sugar
3 tbsp butter, melted
1/4 tsp cinnamon
3 tbsp boiling water
salt to taste

Place carrots in casserole dish.  Combine other ingredients and pour over carrots, coating well.  Cover & bake at 350 for 1 hour or until carrots are tender.
TIP: this is a really old recipe and since I end up with a large amount of 'carrot juice' afterwards, I'm working on tweaking this since I love them so much...maybe subbing Stevia for the sugar:)

Both of these recipes are very easy to tweak to personal taste & preference- I made the chili with just 1 lb of ground beef and no one was the wiser!

Have fun with your spices and cook something yummy for your family:)

Thanks,
Tiffany