RICE PILAF GARNISHED WITH EGGPLANTS

March 22, 2009
rice14aSERVING : 6

INGREDIENTS
2 glasses rice
4 medium size onions
2 medium size tomatoes
1 glass olive oil
1/2 kg eggplants
1 tablespoon pine nuts
1 tablespoon currant
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons salt
4 teaspoons sugar
1/2 teaspoon pepper
1 bunch dill

PROCESSING METHOD
* Cover the rice with salted lukewarm water. Leave for 20 minutes.
* Wash 3-4 times and drain well.
* Peel the eggplants leaving lengthwise stripes. Cut them lengthwise into four, then each one into 3-4 cm pieces.
* Leave them in salted water for 15-20 minutes.
* Heat the olive oil in a saucepan. Drain and dry the eggplant pieces. Lightly brown them in olive oil and take them out.
* In the same saucepan, put chopped onions and pine nuts. Brown them on medium heat.
* Add the rice and brown for 10 minutes, stirring constantly.
* Add peeled and chopped tomato, salt, pepper, sugar, currants, fried eggplants and 3 glasses of water. Cover and cook on medium heat for 10 minutes.
* Add the spices and chopped dill. Cover well and let simmer on very low heat for 20 minutes.
* Let cool.
* Mix well a wooden spoon before serving.
* Serve at once.

 

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RICE STEW – 1

March 30, 2007

SERVING : 4

INGREDIENTS
1 glass rice
1 and 1/2 tablespoons margarine
4 glasses white veal stock
1 medium size onion
1 large size tomato
2 teaspoons salt

PROCESSING METHOD
– Wash the rice and drain well.
– Melt the margarine in a saucepan. Add finely chopped onions and brown them.
– Add the rice and brown for 5 minutes.
– Add peeled and chopped tomato, salt and meat stock. Cover and cook first on medium heat, later on low heat for 20 minutes, until the rice is cooked, but the stock not fully absorbed.
– Serve with grilled hot green peppers.


BULGUR PILAF WITH MUTTON – 2

March 30, 2007

SERVING : 4

INGREDIENTS
1 glass bulgur (boiled and pounded wheat)
250 gr mutton, cut into cubes
3 tablespoons margarine
2 medium size onions
2 large tomatoes or 3/4 tablespoons tomato paste
1 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD
– Brown meat cubes with chopped onions in shortening until the meat has absorbed its juices.
– Add peeled and small cut tomatoes or one soupspoon tomato paste with little water and continue browning for 1-2 minutes.
– Add salt, pepper and 5-6 glasses of water. Cook until tender. The sauce must be reduced to 4 glasses of water.
– Add bulgur. Cook first on high then on medium fire. When bulgur has absorbed the juice stir for once and put aside.
– Serve with pickles and “ayran”.


BULGUR PILAF GARNISHED WITH MUTTON – 1

March 30, 2007

SERVING : 6

INGREDIENTS
2 glasses bulgur (boiled and pounded wheat)
500 gr mutton, cut into cubes
6 tablespoons margarine
3 medium size onions
2 large tomatoes or 3/4 tablespoons tomato paste
3 glasses white veal stock White Veal Stock
2 teaspoons salt
1/2 teaspoon pepper

PROCESSING METHOD
– Wash and drain the bulgur.
– Chop the onions and brown them lightly in 3 tablespoons of margarine.
– Add the meat. Cover and cook on medium heat, stirring from time to time, until the juice evaporates.
– Add 1 teaspoon salt, pepper, peeled and chopped tomatoes or tomato paste and 2 glasses of warm water. Cover and cook until tender.
– Uncover and cook stirring from time to time until the juice evaporates again.
– Add 3 glasses of meat stock and remove from heat.
– Melt 3 tablespoons of margarine in a saucepan. Add the bulgur and cook at high heat for 10 minutes, stirring constantly.
– Add 1 teaspoon of salt and the meat together with its stock. Mix well. Cover and cook gently until the stock is absorbed.
– Leave on very low heat for 20 minutes.
– Mix well with a wooden spoon and serve.


BULGUR PILAF GARNISHED WITH TOMATOES

March 30, 2007

SERVING : 6

INGREDIENTS
2 glasses bulgur (boiled and pounded wheat)
4 tablespoons margarine
3 medium size onions
3 large size tomatoes, cubed
3 glasses white veal stock White Veal Stock
1/2 teaspoon salt

PROCESSING METHOD
– Melt the margarine in a saucepan. Chop the onions finely, brown them in margarine.
– Add washed and drained bulgur. Brown them stirring constantly for 15 minutes.
– Add salt, peeled and cubed tomatoes and meat stock or water. Mix well. Cover and let boil on medium heat for 10 minutes.
– Then lower the heat and cook until the stock is absorbed.
– Leave on very low heat for 20 minutes.
– Mix well with a wooden spoon.
– Serve at once.


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.


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.