Side Dishes > Rice > Pilaf

Purslane and Rice Pilaf Recipe

Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 1/2 cup chopped fresh purslane leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped toasted almonds

Special equipment needed:
- Medium-sized saucepan with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in a fine-mesh strainer and drain well.

2. In a medium-sized saucepan, bring the water and salt to a boil over high heat. Add the rice and stir well. Reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.

3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.

4. Add the cumin, coriander, turmeric, cinnamon, and black pepper to the skillet and stir well. Cook for 1-2 minutes, or until fragrant.

5. Add the cooked rice, purslane, parsley, mint, and almonds to the skillet. Stir well to combine and cook for 2-3 minutes, or until heated through.

6. Serve the pilaf hot, garnished with additional chopped herbs and toasted almonds, if desired.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g

Substitutions for ingredients:
- Basmati rice can be used instead of long-grain white rice.
- Spinach or arugula can be used instead of purslane.
- Walnuts or pine nuts can be used instead of almonds.

Variations:
- Add cooked chicken or shrimp to the pilaf for a protein boost.
- Use different herbs, such as cilantro or basil, for a different flavor profile.
- Add raisins or dried cranberries for a touch of sweetness.

Tips and tricks:
- Be sure to rinse the rice well before cooking to remove excess starch.
- Toast the almonds in a dry skillet over medium heat for 2-3 minutes, or until lightly browned and fragrant.
- Use a fork to fluff the cooked rice before adding it to the skillet.

Storage instructions:
- Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the pilaf in a skillet over medium heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the pilaf in a large bowl or on a platter, garnished with additional chopped herbs and toasted almonds.

Garnishes:
- Chopped fresh herbs, such as parsley, mint, or cilantro
- Toasted almonds or other nuts
- Lemon wedges

Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Hummus and pita bread

Suggested side dishes:
- Greek salad
- Tzatziki sauce
- Roasted potatoes

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the skillet and stir well.

Food safety advice:
- Be sure to wash the purslane well before using it in the recipe.

Food history:
- Purslane is a leafy green vegetable that has been used in Mediterranean and Middle Eastern cuisine for centuries.

Flavor profiles:
- The pilaf has a savory, slightly spicy flavor from the cumin, coriander, and cinnamon, balanced by the fresh herbs and nutty almonds.

Serving suggestions:
- Serve the pilaf as a main dish or as a side dish with grilled chicken or fish.

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Taste: Savory, Herby, Nutty, Earthy, Aromatic