Rice Pilaf with Grapes and 5 Spices
by Karine Lemoine
Recipe tested and approved by family and friends
Spices were once precious, they have long played a major role in trade across the world.
Now in common use, spices have lost their rarity but still remain products of choice.
Spices reveal dishes with their multiple flavors, they make us travel and bring us a note of exoticism, tastes and mixtures that we are not necessarily used to eating.
Unsurprisingly,India is the largest producer of spices in the worldwith its spice plantations located further south of the country.
We can easily imagine India and its spice markets, with its shimmering colors and its intoxicating smells of pepper, curry, cumin, nutmeg and turmeric, it makes you dream!
Moreover, if you meet an Indian man outside his continent, he will tell you that until you have eaten a typical dish in India, you have not tasted India.
This means that Indian dishes can be reproduced all over the world but it will never have the authenticity of local cuisine and its fresh spices.
Did you know that Indians can go so far as to mix more than 15 spices in theirPreparing a dish?
In French gastronomy, we can say that spices are used sparingly; a little nutmeg to flavor potato gratin or2 clovesto add flavor to the stew, but nothing more than that.
An exception anyway, and a particular affection, for pepper, which enhances almost all our dishes without exception.
InThe Recipe for Rice Pilaf with Grapes 5 spices, we perceive a fairly powerful dose of perfume that counterbalances well with dried fruits and their milder and sweeter taste.
Just that to feast and awaken the taste buds. I'm giving you all the details of the recipe without further ado!
The Recipe for 5-Spice Rice Pilaf with Grapes
- Number of people: 4
- Preparation time: 40 minutes
- Easy level
Recommended utensils:
A vegetable knife, a cutting board, a chopping knife, a casserole (or Dutch oven or saute pan with a lid), a wooden spatula, a small spoon to measure and a measuring cup for the broth.
The ingredients:
- 250 g ofbasmati ricerinsed and drained
- 60 cl chicken stock
- 1 large onion
- 2 garlic cloves
- 50 g butter
- 1 cinnamon stick, 4 cloves, 10 cardamom seeds
- 2 tsp of cumin powder, 1 tsp of grated nutmeg
- 50 g of dried grapes
- 50 g pine nuts or cashew nuts
- freshly ground salt and pepper
The stages of implementation:
- Cut the onion into small cubes and the pods finely chopped with a knife.
- Heat the butter in a Dutch oven (if you don't have a Dutch oven, a Dutch oven or saute pan will do), toss in the onion and then the garlic and saute for 5 minutes while stirring over medium heat.
- Add spices to the mixture and keep stirring. The spices will develop all their flavor.
- Add the rice and cook for 2 minutes to color everything.
- Pour in the broth and add the raisins. Add salt and pepper.
- Bring to a boil, then lower the heat, cover and cook for about 20 minutes on low heat until the rice is tender and has absorbed all the cooking liquid.sound.
- Meanwhile, roast the pine nuts or cashew nuts to bring out the full aroma. Be careful that it does not burn, it goes very quickly.
- Pour the rice into a dish and sprinkle with pine nuts or cashew nuts. There it is ready!
This recipe isA good way to enhance rice with spices without necessarily insisting on sauce. Rif Pilaf with Grapes and 5 Spices is a good accompaniment to establishA full mealAnd he iseasy to makeduring the week. We invite you to experiment to give a personal touch to your dishes.without too many calories and with some gluttony.
Do not hesitate to leave a comment!
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Image source: home cooking
FAQ
What is the difference between pilaf rice and risotto?
For Pilaf rice, once the broth has been poured in, we wait for the rice to absorb the liquid. While for risotto, we will pour in the broth little by little while stirring so as to obtain a rice with a creamier texture.
How long can spices be stored for?
Commercially purchased powdered spices in an airtight container have an expiration date. After this date, you can still use them but they lose their color and aroma. As for fresh spices, they can be stored for a period of 6 months and it is better to grind the spices as you prepare them to maintain all the taste.
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