pilaf recipe & passover recap
20 Apr 2008 03:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cimoreneHere's the Armenian pilaf I served at Passover last night:
Pilafian's Pilaf
4 tablespoons oil
1 handful fine egg noodles (I omitted these)
1 (large) clove garlic, minced (I omitted this, too)
1 half onion, minced
2,4dL sliced mushrooms (I used one 200-something gram can of champignons), chopped very fine
a few tablespoons minced red peppers (I didn't mean to omit them, but I forgot to buy one)
1/2 teaspoon dried dill
2,4dL white rice (regular uncooked)
4,8dL water
2 cubes vegetable bouillon
1/2 teaspoon (or to taste) salt
1,2dL lightly toasted pine nuts (optional)
Directions
1) Heat the oil in a pan over medium heat. Stir in noodles and let them brown (do not let burn). Add garlic, onion, mushroom, pepper, and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.
2) Meanwhile, heat salted water to boiling in another pan and stir in the bouillon cubes. Pour over rice mixture and stir. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.
Makes 6 servings.
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anglepoiselamp, shiroi_chi, lexandros and bluesbell lent us their presence and we went through my family's slightly typoed, slightly irreligious shortened seder with four times as much food as we could eat, Norwegian rye flat bread instead of matza, two bottles of red wine, and the Panic at the Disco puzzle that came in the special vinyl album wax_jism for some utterly baffling reason bought even though we don't have a record player. I didn't get to help with the puzzle, though. It got tangled with the dessert on the table and the people at the other end hogged it. Lex hid the half-a-rye-flatbread so well that nobody could find it and she had to come show that she'd slipped it on top of the wings of one of the paper cranes in the chain dangling in the window. The prophet Elijah scaled the apartment building and oozed over the chicken wire on our fourth-floor balcony to sneak in the door and drink his glass of wine, served in a glögg mug because we only have 6 wineglasses, and stealthily crept back out again before the searchers could return, so alas, only Lex and I were graced with his presence.
We were also all graced with (1) these flowers that look so much like orange and yellow roses, but aren't. What are they? and (2) this incredibly delicious Caribbean-tasting chili-curry-sweet potato dish made byshiroi_chi. Thanks, guys. ♥ My childhood has been reenacted with extra wine and I feel as stuffed with emotional well-being as I was last night with food.
Pilafian's Pilaf
4 tablespoons oil
1 handful fine egg noodles (I omitted these)
1 (large) clove garlic, minced (I omitted this, too)
1 half onion, minced
2,4dL sliced mushrooms (I used one 200-something gram can of champignons), chopped very fine
a few tablespoons minced red peppers (I didn't mean to omit them, but I forgot to buy one)
1/2 teaspoon dried dill
2,4dL white rice (regular uncooked)
4,8dL water
2 cubes vegetable bouillon
1/2 teaspoon (or to taste) salt
1,2dL lightly toasted pine nuts (optional)
Directions
1) Heat the oil in a pan over medium heat. Stir in noodles and let them brown (do not let burn). Add garlic, onion, mushroom, pepper, and dill weed. Saute 3 minutes. Stir in rice and saute until it takes on a whitish, non-translucent appearance.
2) Meanwhile, heat salted water to boiling in another pan and stir in the bouillon cubes. Pour over rice mixture and stir. Cover pan tightly and simmer 25-30 minutes (steam will subside toward end of cooking time). Do not peek.
3) Remove pan from heat. Toss pilaf lightly; then cover pan, placing a dry cloth of paper towel between pan and lid to absorb moisture. Let stand 10 minutes (a very important step). Serve topped with pine nuts, if desired.
Makes 6 servings.
anglepoiselamp, shiroi_chi, lexandros and bluesbell lent us their presence and we went through my family's slightly typoed, slightly irreligious shortened seder with four times as much food as we could eat, Norwegian rye flat bread instead of matza, two bottles of red wine, and the Panic at the Disco puzzle that came in the special vinyl album wax_jism for some utterly baffling reason bought even though we don't have a record player. I didn't get to help with the puzzle, though. It got tangled with the dessert on the table and the people at the other end hogged it. Lex hid the half-a-rye-flatbread so well that nobody could find it and she had to come show that she'd slipped it on top of the wings of one of the paper cranes in the chain dangling in the window. The prophet Elijah scaled the apartment building and oozed over the chicken wire on our fourth-floor balcony to sneak in the door and drink his glass of wine, served in a glögg mug because we only have 6 wineglasses, and stealthily crept back out again before the searchers could return, so alas, only Lex and I were graced with his presence. We were also all graced with (1) these flowers that look so much like orange and yellow roses, but aren't. What are they? and (2) this incredibly delicious Caribbean-tasting chili-curry-sweet potato dish made by
shiroi_chi. Thanks, guys. ♥ My childhood has been reenacted with extra wine and I feel as stuffed with emotional well-being as I was last night with food.
