RICE PILAF GARNISHED WITH GREEN PEAS

February 13, 2007

SERVING : 6

INGREDIENTS
500 gr rice
3 and 1/2 glass water
150 gr peas, shelled
60 gr butter
2 teaspoons salt

PROCESSING METHOD
– Pick over the rice, place in a bowl and cover it with hot water. Stir in 2 tablespoons of salt and leave to soak until the water cools.
– Place the rice in a sieve and wash thoroughly under the running tap.
– Boil the peas or saute them in 1 tablespoon of butter until tender.
– Melt the butter in a saucepan, add the water and washed rice and salt and boil it rapidly for 5 minutes.
– Reduce the heat slightly until the water is absorbed.
– Add the peas then reduce the heat to very low for about 20 minutes until the rice becomes fluffy.
– Stir the rice before serving.

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GARNISHED RICE PILAF

February 13, 2007

SERVING : 6

INGREDIENTS
2 glasses rice
3 glasses white veal stock or chicken stock
4 tablespoons margarine
1 medium size onion
1 medium size tomato
1/4 sheep liver or 2 chicken livers
1 tablespoon pine nuts
2 tablespoons currants
1 bunch dill
2 teaspoons salt
3 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon pepper

PROCESSING METHOD
– Cover the rice with salted lukewarm water. Leave for 20 minutes.
– Wash 3-4 times and drain well.
– Melt the margarine in a saucepan. Add cleaned and diced liver and saute lightly. Take them out.
– In the same saucepan, put chopped onion and pine nuts. Brown them lightly. Add the rice. Brown on high heat for 10 minutes.
– Add salt, pepper, sugar, currants, peeled and chopped tomato and meat or chicken stock or water. Mix well.
– Cover and cook first on medium heat, later on low heat for 15 minutes, until the water is absorbed.
– Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
– Turn the heat off and let stand for 20 minutes more.
– Mix well with a wooden spoon and serve with roasted chicken, turkey or lamb.


RICE PILAF GARNISHED WITH CHICKPEAS

February 13, 2007

SERVING : 6

INGREDIENTS
2 glasses rice
1 glass chickpeas, boiled
3 glasses white beef stock or water
3 tablespoons butter
2 teaspoons salt
1/2 teaspoon sugar

PROCESSING METHOD
– Wash the rice. Cover it with warm water. Add 1 tablespoon of salt. Let cool.
– Wash 3-4 times and drain well.
– Heat the margarine in a saucepan. Add boiled chickpeas. Cook for 1-2 minutes.
– Add meat stock or water, salt and sugar.
– When it starts boiling, add the rice and mix well. Cover and cook first on medium heat, later on low heat until the water is absorbed.
– Put a cloth underneath the lid. Let it simmer on very low heat for 15-20 minutes (taking care that it doesn’t stick to the bottom).
– Let stand for 15 minutes or more. Mix well with a wooden spoon and serve.
– Serve at once.


RICE PILAF GARNISHED WITH MUSSELS

February 13, 2007

SERVING : 6

INGREDIENTS
500 gr rice
40-50 mussels, without shells
1/2 glass olive olive
175 gr (2 medium size) onions
1 liter water
4 cups water
3 tablespoons salt
1 teaspoon black pepper

PROCESSING METHOD
– Pick over the rice, put it in a pan and cover it with hot water. Add 2 tablespoons of salt and wait until the water gets cold.
– Place the rice in a sieve and rinse it thoroughly under the tap.
– Cut out the bristles from the mussels. Put them in a pan, add half a cup of olive oil, add finely sliced onions, and saute until the onions are light brown.
– Then, add cleaned, chopped tomatoes (or diluted tomato paste) and stir a few times.
– Add the cleaned mussels, 4 glasses of water, salt and black pepper and bring it to the boil.
– When it boils, add the prepared rice and cook it for 5 minutes on a gigh heat, then on a medium heat until the water is absorbed.
– Then, let it simmer on a very low heat for 20 minutes or until the rice gets fluffy.
– Serve it hot or cold.


GARNISHED RICE STUFFED MUSSEL – 2

February 13, 2007

SERVING : 4

INGREDIENTS
20 large mussels

FILLING
150 gr rice
4 medium size onions, finely chopped
1 glass olive oil
1/2 glass water, kept hot
1 large tomato, finely chopped
1/3 coffeecup tomato paste, diluted with a little water
1/2 soupspoon granulated sugar
1 coffespoon salt
1 coffespoon black pepper
1/2 coffee cup currants
1/2 coffee cup pine nuts

PROCESSING METHOD
– Scrub the mussel shells thoroughly. Open them and remove any dirt, wash well and lay them side to side.
– Heat the olive oil in a medium size saucepan over moderate heat. Add onions and roast for few minutes until soft and brown, stirring constantly with a spoon.
– Add the boiled water, tomato, currants, pine nuts, sugar, salt and pepper. Lower the heat to low and cover. Cook about 20 minutes until the liqued has been absorbed.
– Remove from heat and let cool.
– Fill each mussel shell in which the mussel is found with the filling. Cover with the other shell.
– Place the mussels side by side, and then on top of each other in a medium size saucepan. Add 3/4 glass water.
– Cover and cook on a high heat about 30 minutes. Remove from heat and let cool.


GARNISHED RICE STUFFED MUSSEL – 1

February 13, 2007

SERVINGS : 4

INGREDIENTS
24 large size mussels

FILLING
24 mussel meat, halved
6 large onion, finely chopped
200 gr rice, soaked in lukewarm water, washed, drained
1 glass oil
1 and 1/2 glass water
1 soupspoon tomato paste
1 soupspoon pine nuts
1 soupspoon currant
1 coffeespoon black pepper
1 dessertspoon granulated sugar
1 dessertspoon salt
2 soupspoons fresh dill, finely chopped

PROCESSING METHOD
– Scrub the mussel shells thoroughly. Open them and remove any dirt, wash well and lay them side to side.
– In a medium saucepan heat olive oil on medium heat. Add onion and toast 5 minutes, stirring constantly until golden.
– Add rice and pine nuts. Stir well. Cover lid and cook 20-25 minutes.
– Add 1 glass water, tomato paste, currant, salt, pepper, mussel meat and dill. Stir with slotted spoon.
– Cook 15-20 minutes lid covered, until rice
evaporates the liquid.
– Spinkle granulated sugar. Remove saucepan from heat. Let aside the cool.
– Fill each mussel shell in which the mussel is found with the filling.
– Cover with the other shell.
– Place the mussels side by side, and then on top of each other in a medium size saucepan. Add 3/4 glass water.
– Cover and cook on a high heat about 30 minutes.
– Remove from heat and let cool.


STEAMED FRESH SARDINE

February 13, 2007

SERVINGS : 4

INGREDIENTS
1 kg fresh sardine
1 coffee cup olive oil
1/2 glass water
1 lemon, sliced
1 bunch dill, chopped
1 bunch parsley, chopped
1 teaspoon salt

PROCESSING METHOD
– Clean the fish and wash them.
– Place fresh sardine side by side in a flat pan.
– Add the olive oil, water, lemon slices and salt. Cover and cook on medium heat for 6-7 minutes.
– Let cool before serving.
– Garnish with chopped dill and parsley.