A quick flavoured rice with a mixture of textures - crunchy nuts, fluffy rice and omelette rolls !!! This recipe is from a cook book and it belongs to my friend. When she gave me this book she suggested few rice recipes that she already tried from this book. Nut pilaff is one of them. This is a wonderful recipe book and Thank you friend for lending me this book !
Preparatio Time : 10 Min
Cooking Time : 25 Min
Serves : 2
2. In a large pan, heat 1 tablespoon oil. When the oil is hot add chopped onion and red peppers and sauté for 2 min
3. Add washed rice along with vegetable stock and give it a nice stir. Let the rice cook in stock for 10 to 15 min until rice is cooked through and soft
4. Meanwhile, you can prepare omelette. In a small bowl beat 2 eggs with 2 pinches of salt and ground pepper
5. In a frying pan, heat 1/2 Tablespoon oil. When the oil is hot pour the beaten eggs and spread the eggs to cover the pan thinly. Please note that you need to spread the egg mixture thinly as soon as you pour the eggs in the pan. If you do not do that, then you will get a slightly thicker omelette and it will be difficult to roll them later
6. Cook the omelette for a min. Then flip and change side and cook the other side also for a min
7. Transfer the omelette to a clean chopping board. Roll it up tighly
8. Cut the omelette roll into 8 or 9 slices
9. Now , back to the rice: Once the rice is cooked through and soft , add peanuts, soy sauce, ground pepper and salt as required and give it a nice stir
10. Serving : Serve the pilaff hot. For serving , spoon pilaff into serving dish and arrange prepared omelette rolls on the top and garnish with spring onion greens on the top
Preparatio Time : 10 Min
Cooking Time : 25 Min
Serves : 2
Recipe Source : The Vegetarian Kitchen by Linda Fraser
Ingredients
- 1 Cup Basmati Rice
- 1 Small Onion chopped
- 1 Red Bell Pepper finely diced
- 1 and 1/2 Tablespoon Oil
- 1 and 1/2 Cups of Hot vegetable Stock
- 1/4 Cup Salted Peanuts or any nuts of your choice
- 1 Tablespoon Soy Sauce
- Freshly Ground Pepper - as per your taste
- Salt as required ( Since we are using soy sauce and vegetable stock, please check the salt before adding more; I added less than 1/4 Teaspoon of salt)
- 2 Large eggs for Omelette
- Chopped Spring Onion greens for garnish
Directions :
1. Wash basmati rice and soak in regular tap water for 20 min2. In a large pan, heat 1 tablespoon oil. When the oil is hot add chopped onion and red peppers and sauté for 2 min
3. Add washed rice along with vegetable stock and give it a nice stir. Let the rice cook in stock for 10 to 15 min until rice is cooked through and soft
4. Meanwhile, you can prepare omelette. In a small bowl beat 2 eggs with 2 pinches of salt and ground pepper
5. In a frying pan, heat 1/2 Tablespoon oil. When the oil is hot pour the beaten eggs and spread the eggs to cover the pan thinly. Please note that you need to spread the egg mixture thinly as soon as you pour the eggs in the pan. If you do not do that, then you will get a slightly thicker omelette and it will be difficult to roll them later
6. Cook the omelette for a min. Then flip and change side and cook the other side also for a min
7. Transfer the omelette to a clean chopping board. Roll it up tighly
8. Cut the omelette roll into 8 or 9 slices
9. Now , back to the rice: Once the rice is cooked through and soft , add peanuts, soy sauce, ground pepper and salt as required and give it a nice stir
10. Serving : Serve the pilaff hot. For serving , spoon pilaff into serving dish and arrange prepared omelette rolls on the top and garnish with spring onion greens on the top
all the recipes come out good from that book :)! good luck with more recipes :)
ReplyDeleteyes, its an awesome book Rajani ! no one here likes pulao, but this nutty pulao they liked so much. it was quite delicious and I was able to make it quickly. omelette rolls adds fancy to the rice :)
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