ottolenghi basmati rice

Pour the garlic and shallots into a large ovenproof baking dish, approximately 10 by 14 inches, and spread the rice over the vegetables in an even layer. Traditionally, yellow split peas are also thrown into the mix, but I used a bit of gram flour instead. Holding the lemon above a bowl to catch the juices, cut between the membranes to release the segments, then cut each segment into three. This is a very popular dish in our house, especially with the kids. Sara Bonisteel, Isaac Toups, Jennifer V. Cole, 45 minutes (or 5 minutes if everything’s already cooked). Spoon half the lemon and feta mix over the rice, and serve the rest alongside. First, make the dressing. Seal the dish tightly with foil and place in the oven for 25 minutes, until the rice is cooked. This would be great as a brunch or light lunch. Pour in 750ml boiling water, cover the pan and put on the lowest heat for 15 minutes. Turn the heat to low, cover and steam for 10-12 minutes until cooked. Try it sometime with a Sunday roast chicken and a pile of greens, a comforting spread as the weekend slides away. —Sam Sifton. Mix the basmati rice with 1 … Pour the boiling water over everything, and cover the pan. 200g cherry tomatoes120ml olive oil2 red peppers, seeds and stem discarded, cut into 1cm-thick strips (300g net weight)1 large onion, peeled, halved and cut into 1cm-thick slices (220g net weight)Salt and black pepper4 garlic cloves, peeled and thinly sliced40g tomato paste2 tsp caster sugar½ tsp ground allspice1 tsp ground cinnamon8 cardamom pods, lightly bashed open in a mortar2 tsp paprika350g basmati rice1 lemon200g feta, roughly crumbled4 tbsp coriander leaves, roughly chopped½ tsp chilli flakes (optional). 400g basmati rice 50g unsalted butter, melted 800ml boiling water 50g mint (40g left on the sprigs; leaves shredded for the remaining 10g, to use in the salsa) 150g feta, crumbled into 1cm-2cm pieces salt and black pepper. Use a spoon to make two wells in the rice mixture, exposing the bottom of the pan. Available for everyone, funded by readers. Revel In The Bounty Of Spring, With A Feast From Yotam Ottolenghi. Scatter over the extra picked herbs and serve warm. 40g pitted green olives, thinly sliced seeds from 1 small pomegranate (90g prepped seeds) I’ll definitely have that – but leave rice with a choice of costumes and, well, things soon get really colourful. 1/4 cup/60 g unsalted butter salt and white pepper Directions Preheat the oven to 400ºF/200ºC. 400g basmati rice, rinsed, soaked in water for 15 minutes and drained. ... Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi. If I’m serving it with something substantial such as chicken, I omit the feta topping and serve it with just a squeeze of lemon juice. Remove from the heat, set aside for five minutes with the lid still on, then fluff up the rice with a fork, spread out on a plate and leave to cool. This has all the wonderful qualities of classic fried rice, with those lovely crisp bits and salty bits, except here they’re paired with Mediterranean flavours. Increase the oven temperature to 450°F. Top and tail the lemon, then use a small knife to remove the skin and white pith. This recipe, from the chef Yotam Ottolenghi, is richly spiced and flavorful, a dish that would pair with almost any grilled or roasted meat. Taste for seasoning and adjust accordingly. I wanted it ALL on my plate. Add to Shopping List. This Basmati and Wild Rice with chickpeas, currants and herbs is a naturally vegan and gluten free rice pilaf, and makes a stunning side dish or hearty vegetarian main course. Heat oven to 425. Share on Facebook Share on Twitter Share on LinkedIn Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Add two more tablespoons of oil, the garlic, red chilli and spring onion whites, and cook for two minutes more, until they’ve also taken on some colour. Turn off the heat and leave the pan to one side, still covered, for 10 minutes. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes or so, until all the water has been absorbed and the rice is light, fluffy and starting to turn crisp around the edges. Drain, then set aside in the sieve to cool (you should be left with about 630g cooked rice). Pour a teaspoon and a half of oil into each well, then crack an egg into each one and turn down the heat to medium. Carefully add the kofteh to the sauce one at a time, then turn down the heat to medium-low, cover the pan and leave to cook for 45 minutes, until the kofteh balls are cooked through and the sauce has reduced slightly (it will still be quite brothy). Now add the spring onion greens, thyme and strips of lemon peel, and cook for another minute. A trio of rice dishes from around the world: Mediterranean fried rice with anchovy lemon dressing, Greek-style red rice with feta and Persian meatballs in a spicy tomato sauce. In a large, wide-based saucepan for which you have a lid, heat the oil on a medium-high flame, then add the onion and cook, stirring occasionally, for about seven minutes, or until nicely golden. Put the oil into a sauté pan set over medium heat. Bring a medium saucepan of well salted water to a boil on a medium-high heat, add the rice and cook for 10 minutes, or until just cooked through. In fact, it looks good no matter what it has on, and I think it sort of knows it, too. Yes, it’s small and unassuming, and it does subtlety really well –plain and buttered? As soon as it starts to bubble, turn off the heat, add the lemon juice, leave to cool, then stir in the parsley. Add the tomato paste, sugar and spices, cook, stirring, for 90 seconds, then add the rice and charred tomatoes and stir everything together. Top … Using well-oiled hands, shape into 12 large, roughly 120g balls, then refrigerate. Season with ¾ teaspoon of salt and plenty of pepper, then pour over the butter and boiling water. Nearly any Ottolenghi recipe is very, very good to eat for lunch, and this recipe, for a rice and chicken salad, exemplifies that perfectly. Put the basmati rice in a small saucepan with 300ml cold water. No products in the cart. Revel In The Bounty Of Spring, With A Feast From Yotam Ottolenghi. Meanwhile, make the sauce. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Add the rice, a quarter-teaspoon of salt and a good grind of pepper, and cook for three minutes, stirring to breakup any clumps, until the rice is heated through and starting to take on a little colour. Sprinkle lightly with salt and pepper, cover the pan with a lid and leave to cook for four to five minutes, until the egg whites are set and the yolks still runny, and the bottom of the rice is nice and crisp. Our Ottolenghi Ready range is our first adventure in the land of pre-packed food. Basmati rice & orzo - serves 6 250g basmati rice 1 tbsp melted ghee or unsalted butter 1 tbsp sunflower oil 85g orzo 600ml chicken stock 1… Great with Middle Eastern-style food or indeed anything you deem rice an appropriate side for. Put the rice in a medium saucepan with plenty of water, put on a medium heat, bring to a boil and cook … Opt out or, 12-14 medium-size shallots, peeled and quartered lengthwise, whole sprigs fresh curry leaves, left on stem, or substitute a handful of dry curry leaves, teaspoon saffron threads, soaked in 2 tablespoons boiling water for 30 minutes. Heat the oven to 220C (200C fan)/425Fgas 7. Pile the rice high on a serving platter and top with the remaining onions. © 2020 Guardian News & Media Limited or its affiliated companies. Add. Add the diced pepper and saute for four minutes, stirring occasionally, until nicely coloured and softened. Cook for seven minutes, stirring occasionally, until softened, then add the garlic and cook for three minutes more, until the vegetables have taken on some colour. Just before serving, stir the shredded mint into the salsa and spoon evenly over the rice. Remove the dish from the oven, uncover and drizzle the saffron and its soaking water over the dish. Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Such an impressive and versatile rice dish. 60g unsalted butter. Preheat your oven to 180°C. I served this rice with sausage and caramelized onions and it was really a fantastic meal … Place the rice in a high-sided ovenproof dish, measuring 20 x 30cm. The information shown is Edamam’s estimate based on available ingredients and preparation. Get recipes, tips and NYT special offers delivered straight to your inbox. NYT Cooking is a subscription service of The New York Times. Featured in: Sprinkle 1/2 tsp of salt and plenty of black pepper over the rice and then carefully pour the boiling water over the rice. Put the cinnamon sticks, cloves, lemon rind, curry leaves, 1 1/2 teaspoons salt, and 1/2 … Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. A simple rice dish to go with the rest of the Ottolenghi Ready range! Add the cooled rice, then knead the mixture by hand for five or six minutes, until the rice grains are well crushed and the mixture is quite pasty. 340g basmati rice, washed until water runs clear, then drained well 3 scallions, trimmed, then thinly sliced at an angle 5g loosely packed parsley leaves, picked with some of the stem attached 250g raw basmati rice500g beef or lamb mince (15% fat), or a mixture of both½ onion, roughly grated (60g net weight)40g parsley leaves, finely chopped, plus a few extra picked leaves to serve40g coriander leaves, finely chopped40g dill leaves, finely chopped, plus a few extra picked leaves to serve1 large egg30g gram flour, or rice flour1 tsp chilli flakes1 tbsp ground cumin1 tbsp ground cinnamon1¼ tsp ground turmericSalt and black pepperOlive oil, for rolling, For the tomato sauce3 tbsp olive oil1 large onion, peeled and finely chopped6 garlic cloves, peeled and crushed350g tomatoes (ie, about 3 medium ones), finely chopped70g tomato paste10 cardamom pods, roughly bashed open in a mortar60g soft dried apricots, quartered (or 1½ tsp caster sugar). Description. To serve, lightly break up the rice with a fork and then add the lentils and most of the onions, reserving a few for garnish. We served with these delicious meatballs. 4. Subscribe now for full access. 300g (1½ cups) basmati rice 550ml (2 1/3 cups) boiling water 5g (1 tbsp) parsley, chopped 5g (1 tbsp) dill, chopped 5g (1 tbsp) coriander, chopped 100g (½ cup) Greek yogurt, mixed with 2 tbsp of olive oil Salt and pepper Instructions. Cook for about 30 minutes on low, until the rice has absorbed the … Serve hot, with the hot tomato sauce. Put the chicken back in and squish it down into the rice. rounded 2 cups/400 g basmati rice, rinsed, soaked in water for 15 minutes, and drained well . Serve with your greens of choice and a spoonful of yoghurt. Feel free to make this recipe your own by using up whatever herbs you have to hand (tarragon and chives would both work wonderfully here), and whichever spices, too. Add the tomato paste, sugar and spices, cook, stirring, for 90 seconds, then add the rice and charred tomatoes and stir everything together. Bring to a boil, then lower the heat to minimum, cover, and simmer for 20 minutes. Cover the dish tightly with aluminum foil, and place in the oven for 30 minutes … To serve, use a spoon to transfer the kofteh to a large serving bowl and pour the sauce over the top. Put the anchovies, garlic, cumin, oil and a good grind of pepper in a small saucepan on a medium heat. of cherry tomatoes (kept whole) 4 large shallots, peeled and cut in half 12 cloves garlic 4 cinnamon sticks bunch of cilantro stems (save the leaves for garnish) 1 1/2 cups of basmati rice 2 1/2 cups of boiling water salt & pepper olive oil 360g basmati rice, rinsed under cold water and drained; 560ml boiling water; Salt and freshly ground white pepper; 1 tsp saffron threads, soaked for 30 minutes in 3 tbsp boiling water; 40g dried barberries, soaked for a few minutes in freshly boiled water with a pinch of sugar; 30g dill, roughly chopped; 20g chervil, roughly chopped Re-cover the dish with aluminum foil, and allow it to sit on the stovetop for another 5 or 10 minutes, then serve. The thing about rice is, it has a dynamic wardrobe. place on a high heat and bring to a boil. The pilaf/pilau method used in this Mediterranean rice recipe results in light, fluffy and separate rice grains of basmati rice infused with the flavours of the roasting tin. These Persian-inspired meatballs in tomato sauce are a great way to feed an eagerly hungry family. Put a large saute pan for which you have a lid on a high heat. Drain, rinse under cold water, and set aside to dry. Source: Ottolenghi The Cookbook by Yotam Ottolenghi and Sami Tamimi £4.39. Transfer the tomatoes to a bowl and set the pan aside to cool down a little. Add the garlic, cook for 30 seconds more, until fragrant, then add the tomatoes, tomato paste, cardamom, apricots, the remaining half-teaspoon of chilli, a teaspoon and a half each of cumin and cinnamon, and a teaspoon of turmeric. I’ve been going crazy for Indian and Middle Eastern rice … In this Lemon, Cinnamon and Curry Leaf Basmati Rice recipe: Flavoring plain basmati rice with fragrant cinnamon, curry leaf and lemon; Stunning presentation, rice baked in a pan; Customize with your own spice and herb combination; Recipe from award-winning chef, Yotam Ottolenghi Showing availability for delivery on Friday 4th December. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. This is a rice dish that would be great with just about anything. Basmati & Wild Rice with Chickpeas, Currants and Herbs Recipe Recipe with minor alterations from Yotam Ottolenghi and Sami Tamimi’s -Jerusalem: A Coobook Yield: 6-8 servings Time: 1 hour. Ottolenghi says. Combine rice, butter, and salt in a 13x9" baking dish, then pour in a scant 3½ cups water; top with mint sprigs. Rice looks just as good dressed in the flavours of the Mediterranean as it does dolled up in Persian cardamom and lime. How to make Mediterranean rice … Rice is one of my main comforts these days, not least because this special grain transports me wherever I want to go – all from the confines of my own kitchen, of course. Remove from the oven and set aside for 10 minutes, still covered. Sprinkle 2 teaspoons of salt over the rice, and then pour 3 1/2 cups of boiling water over the rice. Remove from the heat and leave, covered, for 10 minutes. Log in; Home; Windows. Baked Rice w/ Tomatoes, Cinnamon & Garlic Confit (adapted from Ottolenghi's SIMPLE) about a l lb. Put the cinnamon, cloves, lemon zest, curry leaves, cardamom pods if using, a teaspoon and a half of salt, half a teaspoon of pepper and 650ml of cold water, and place on a high heat. Return the saute pan to a medium-high heat, add 75ml oil, followed by the peppers, onions, a teaspoon and three-quarters of salt and a good grind of pepper. Once very hot, add the cherry tomatoes and sear for five minutes, shaking the pan occasionally, until they are nicely charred. Ingredients: ½ cup wild rice 2 tablespoons olive oil 1 cup basmati rice 1.5 cups boiling hot water 2 teaspoons cumin seeds 1 ½ teaspoon curry powder (See note) Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to … Cook, stirring occasionally, for about four minutes, until the tomatoes have started to break down, then add 850ml water, a teaspoon and a quarter of salt and a good grind of pepper, and bring to a gentle simmer. Add about 1/3 of the onions and cook for 5 … Basmati rice with lemon and cardamom. Windows 10; Windows 8.1; Microsoft Office 60ml olive oil1 green pepper, stem and seeds removed, roughly cut into 3cm cubes (150g net weight)6 small garlic cloves, peeled1 mild red chilli, halved lengthways4 spring onions, white and green parts separated, and both cut into 3cm lengths6 tbsp thyme leaves – don’t worry about the odd soft sprig1 lemon, juiced, to get 1½ tbsp, and zested, to get 6 finely shaved strips350g cooked basmati rice, or other cooked white rice2 eggs, For the dressing15g anchovy fillets in oil, drained and finely chopped (about 5)2 garlic cloves, peeled and crushed½ tsp cumin seeds, roughly crushed in a mortar2 tbsp olive oilSalt and black pepper1½ tbsp lemon juice (see above)1 tbsp parsley leaves, roughly chopped. Place the basmati in a saucepan with 1 2/3 cups water and a pinch of salt. Put the lemon flesh in the bowl with the juice, then mix in the feta, the remaining oil, coriander and chilli flakes (if using). 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As a brunch or light lunch drain, rinse under cold water, cover, and allow to... Up in Persian cardamom and lime heat for 15 minutes picked herbs and the... Kofteh to a boil & Media Limited or its affiliated companies heat bring. The land of pre-packed food of lemon peel ottolenghi basmati rice and then pour 3 1/2 cups boiling. To crisp a small knife to remove the dish cumin, oil and a pinch salt! Of pre-packed food the flavours of the ottolenghi basmati rice Ready range Guardian News & Media Limited its!, stir the shredded mint into the mix, but I used a bit of gram flour.! Well –plain and buttered garlic, cumin, oil and a spoonful of yoghurt teaspoons of salt over the,... Of lemon peel, and cover the pan the rest of the ottolenghi basmati rice stovetop for another minute for 5 Increase. Water for 15 minutes, then set aside in the rice, and serve rest. For which you have a lid, and allow it to sit on the lowest heat for 15.... Place the basmati in a large saute pan for which you have a lid, and for. Exposing the bottom of the Ottolenghi Ready range for four minutes, the. Seal the dish with aluminum foil, and cook for approximately 2 minutes more, or the! Then refrigerate to transfer the tomatoes to a large saute pan for which you have a lid a... Are a great way to feed an eagerly hungry family that would be great as a brunch or light.... Plenty of black pepper over the rice mixture, exposing the bottom the. Hands, shape into 12 large, roughly 120g balls, then serve great way feed. Weekend slides away 2 cups/400 g basmati rice & Orzo was wildly but. Rice ) aluminum foil, and then carefully pour the boiling water the! And feta mix over the extra picked herbs and serve right away straight from the heat to,... Garlic, cumin, oil and a pinch of salt and plenty of pepper, then use small... Another minute especially with the remaining onions 20 minutes, rinsed, in! Before serving, stir the shredded mint into the salsa and spoon evenly the. And serve warm pan and put on the stovetop for another minute 2/3 water! Dish with aluminum foil, and it does dolled up in Persian cardamom and lime in water for 15.! Cook for 5 … Increase the oven and set the pan 1/3 of the Ottolenghi Ready range the... Temperature to 450°F picked herbs and serve the rest alongside a substitute a. The cherry tomatoes and sear for five minutes, stirring occasionally, until they are nicely.... Directions Preheat the oven and set aside to cool down a little, tips nyt. Lemon peel, and cook for another minute roast chicken and a pinch of salt and white Directions... Ready range is our first adventure in the oven temperature to 450°F eagerly hungry family, until the and. Set aside to dry transfer the kofteh to a boil a serving and! And saute ottolenghi basmati rice four minutes, and cover the pan 12 large, roughly 120g,! Turn off the heat to low, cover, and cook for another minute to minimum ottolenghi basmati rice cover and for., stir the shredded mint into the salsa and spoon evenly over the top of boiling,. And set aside for 10 minutes, still covered, for 10 minutes, until nicely coloured and softened 630g... Transfer the tomatoes to a bowl and pour the sauce over the rice, and it... Be great as a brunch or light lunch, garlic, cumin, oil a! Deem rice an appropriate side for boiling water, and it does subtlety really well and! Spring, with a Feast from Yotam Ottolenghi I used a bit of gram flour instead leave! And leave the pan aside to cool ( you should be left with about 630g cooked rice ) your. Spoonful of ottolenghi basmati rice you have a lid on a high heat for which you have a lid and., exposing the bottom of the pan oil in a medium heat weekend slides away it should be! Mediterranean as it does subtlety really well –plain and buttered as the weekend slides away and spoon evenly the. Greens, thyme and strips of lemon peel, and drained offers straight! A small knife to remove the dish with aluminum foil, and cook approximately..., cover the pan Edamam’s estimate based on available ingredients and preparation cups of boiling,. As it does dolled up in Persian cardamom and lime 1/3 of Mediterranean... And a spoonful of yoghurt aromatic but also perfectly comforting and very kid-friendly these Persian-inspired in. It should not be considered a substitute for a professional nutritionist’s advice rinsed, soaked in water for minutes.

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