Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 cup dried sea cucumber, rehydrated and chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped toasted almonds
Special equipment needed:
- Medium-sized pot with lid
- Large skillet with lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and transfer it to a medium-sized pot. Add the water and salt and bring to a boil over high heat. Reduce the heat to low, cover the pot with a lid, and simmer for 18 minutes, or until the rice is tender and the water is absorbed.
2. While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, or until softened.
3. Add the cumin, coriander, turmeric, and cayenne pepper to the skillet and stir to combine. Cook for 1 minute, or until fragrant.
4. Add the rehydrated and chopped sea cucumber to the skillet and stir to combine. Cook for 2 minutes, or until heated through.
5. Add the cooked rice to the skillet and stir to combine. Cook for 2 minutes, or until heated through.
6. Add the chopped parsley, cilantro, mint, and toasted almonds to the skillet and stir to combine.
7. Cover the skillet with a lid and cook for 5 minutes, or until the flavors have melded together.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 8g
Carbohydrates: 49g
Protein: 7g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Shrimp or scallops can be used instead of sea cucumber.
- Pecans or walnuts can be used instead of almonds.
Variations:
- Add diced tomatoes or roasted red peppers for a pop of color.
- Use quinoa instead of rice for a gluten-free option.
- Add a squeeze of lemon juice for a bright, citrusy flavor.
Tips and tricks:
- Make sure to rinse the rice before cooking to remove any excess starch.
- Toast the almonds in a dry skillet over medium heat for 5 minutes, or until golden brown and fragrant.
- Rehydrate the sea cucumber in cold water for 24 hours before using.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Sea Cucumber and Rice Pilaf in a large serving dish and garnish with fresh herbs.
Garnishes:
Fresh herbs, lemon wedges, or sliced almonds.
Pairings:
Grilled fish or chicken.
Suggested side dishes:
Roasted vegetables or a simple green salad.
Troubleshooting advice:
If the rice is still hard after cooking, add a splash of water and continue cooking until tender.
Food safety advice:
Make sure to properly rehydrate the sea cucumber before using to avoid any potential foodborne illnesses.
Food history:
Sea cucumbers have been used in traditional Chinese medicine for centuries and are considered a delicacy in many Asian cultures.
Flavor profiles:
Savory, earthy, and slightly spicy.
Serving suggestions:
Serve as a main dish or as a side dish with grilled seafood or chicken.
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