Sep 24th, 2004
My spice week continues; since I last posted we've had Burmese Pork Curry and a Curried Roasted Red Lentil Soup. My house smells terrific, but I'm getting behind in posting my recipes. So to start getting caught up, here is the recipe for Aromatic Brown Rice Pilaf. It was printed in the Spokesman Review and adapted from “Secrets From a Caterer's Kitchen” by Nicole Aloni.
You can skip the raisins/dates if you don't like fruit in your rice (I don't), but do try to get ahold of some pistachios. Mine were pre-toasted and salted so I just shelled a few and chopped them up. The salt didn't seem to make any difference (the recipe calls for unsalted). They're really good scattered over the top of the pilaf, it gives it a nice crunch. I had whole cardamom pods instead of ground, so I just threw a few of those in. They can be fished out after cooking. Also, I cut down the butter and oil to 1 tablespoon each with no discernable ill effects.