Mother Earth Living

Recipes with Cardamom: Basmati Rice Pilaf

By Cornelia Carlson
December/January 1996
Add to My MSN

The complex yet delicate flavor of cardamom turns Roast Pork with Pears and Basmati Rice Pilaf into a feast.


Content Tools

Related Content

Rice Pudding Recipes: Spicebush (Lindera benzoin) Adds a Twist

A recipe for KC's Cranberry/Walnut Rice Pudding with spicebush berries. Delish!

How To: Baking with Lavender

There are many different ways to bake with lavender. Try my suggestions for lavender-infused baked g...

Discovering Ancient Grains: What is Spelt?

Ever wondered: what is spelt? Discover the history of this ancient grain, and put it to good use wit...

October in Texas: Try Parsley-Infused Recipes

Jessy Rushing shares her experience of growing Italian parsley, a cool season herb, and her love for...

Serves 4 to 6 

If black cardamom pods aren’t available, substitute the seeds of six green or white pods or 1 teaspoon ground cardamom. Use homemade chicken stock if possible.

• 2 cups basmati rice
• 1/3 cup raisins
• 4 cups chicken stock
• 2 tablespoon butter
• 2 cups chopped onions
• 1/4 cup chopped, shelled green
•  Pistachio nuts
• 4 black cardamom pods
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1 to 3 teaspoons sugar
• Salt to taste

1. Place the rice in a large sieve, remove any stones or other debris, and rinse it well with water. Set aside to drain.

2. Soak the raisins in the stock.

3. Melt the butter in a large skillet fitted with a lid. Add the onions and sauté over moderate heat until they are transparent. Add the nuts and sauté for 2 minutes longer. Add the spices and sauté for about 1 minute, then add the drained rice. Heat, stirring, for 5 minutes, or until most of the adhering water has evaporated.

4. Add the sugar, raisins, and stock. Cover the pan and bring to a boil over high heat. Reduce the heat to low and cook for 20 minutes, or until the rice is tender and all liquid has been ­absorbed. Add salt to taste. Serve ­immediately.


Cornelia Carlson exercises her passion for growing tropical spices in her San Diego–area home. She has a Ph.D. in biochemistry and is the author of The Practically Meatless Gourmet (Prima, 1996). 

Click here for the original article, Recipes with Cardamom.








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.