Paula and Elizabeth Brownlee's fancy rice pilaf
Published April 16, 1983
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 tablespoons butter
½ cup finely chopped onion
1 cup raw rice
½ cup medium bulgur (see note)
2 ¼ cups fresh or canned chicken broth
¼ cup dried currants
½ teaspoon ground allspice
Salt to taste, if desired
Freshly ground pepper to taste
1 cup cold plain yogurt
½ cup toasted pine nuts or almonds
Nutritional analysis per serving (6 servings)
45 grams carbs; 28 milligrams cholesterol; 356 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 6 grams saturated fat; 17 grams fat; 3 grams fiber; 510 milligrams sodium; 8 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter in a heavy saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the rice and bulgur and cook, stirring briefly, without browning, until grains of rice are covered with butter.
- Step 2
Add the broth, currants, allspice, salt and pepper. Stir. Cover closely and cook the mixture over low heat until the liquid is absorbed, about 17 minutes.
- Step 3
Top each serving with a spoonful of yogurt and a small sprinkling of toasted pine nuts or almonds.
Coarse, medium and fine bulgur is available in many specialty shops that deal in imported foods. One source in Manhattan is the International Groceries and Meat Market, 529 Ninth Avenue (at 40th Street).
Private Notes
Comments
This is great. I made it with basmati rice and served it with Joan Nathan's Libyan Aharaimi (Fish in Tomato Sauce). The sauce is outstanding with this rice.