Fuyu Persimmon Rice Pilaf
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Shallot (finely chopped)1 tbsp
Olive Oil1 cup
White Rice (long-grain)1 tsp
Cinnamon1 cup
Chicken Broth3 cup
WaterDirections:
1
Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes
2
Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute
3
Add broth and water and bring to a boil
4
Reduce heat to low and cook, covered, until rice is tender, about 20 minutes
5
Remove pan from heat and let stand, covered, 5 minutes
6
Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste
7
Serve warm
8
Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes
9
Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute
10
Add broth and water and bring to a boil
11
Reduce heat to low and cook, covered, until rice is tender, about 20 minutes
12
Remove pan from heat and let stand, covered, 5 minutes
13
Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste
14
Serve warm