saynomore, Thu Sep 03 2009, 01:29AM
you can use chicken breast, meat balls, beef, lamb, pork
4 boneless breast
1 med onion in chunks
2 cloves garlic
4 tbsp olive oil
2 tbsp oregano
2 cups brown rice
1/2 cub red or white vino
1/2 litre can diced tomatoes or 2 fresh chopped tomatoes
4 cups of water or broth
salt and pepper to taste
vegetables: green – yellow beans, zuccinin, squash, asparagus, cauliflower
Heat oil to a silent sizzle add onions, garlic.
then the chicken breast, lightly sear them on all sides.
Add 1/2C of water or broth, all the tomatoes (and juice)
all the spices, salt and pepper.
Lower heat to simmer and cook with lid on for 10 min.
Stir occasionly to avoid sticking
presoak rice in ocean salt water. 10 min
discard chaff rice that rose to the top and toss ocean water back into the ocean.
add 4 cups of water, bring to light boil, add rice, maintail boil for about 2 min.
place lid, lower heat.
10 min before rice is ready add vegetable ontop of rice and let steam cook, may need to add more water or wine or broth.
when rice is tend, Pilafi is ready.
Secret is while the rice is cooking to lift the lid to peak, let the rice absorb all that fluid.
Enjoy with fine wine red or white.