Fragrant pilaf
Yield: 6 Servings
Ingredients:
- 3 lg Ripe tomatoes
- 1 ts Black mustard seeds
- 2 tb Olive oil
- 2 ea Garlic cloves minced
- 1 ea Bay leaf
- 1/2 ts Turmeric
- 1 c Basmati rice uncooked
- 3 c Vegetable broth
- 2 c Chickpeas cooked
- 1/4 c Cilantro
- 1 pn Cayenne
Instructions:
Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic bay leaf turmeric & rice stirring until the rice becomes translucent 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth bring back to a boil reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes. Remove from the heat add the cilantro & allow it to steam covered for 5 minutes. Remove the bay leaf fluff with a fork stirring in the cilantro. Season with cayenne & serve.
