April 02, 2012

PSB Rice Pilaf

As the early spring has arrived, starting with 2 weeks of bright sunshine and exceptionally warm temperatures for this time of year, all I have wanted to do is to spend time outdoors. I really haven’t fancied sitting in front of my computer (already spending enough time in front of it at work) and I’ve therefore left my blog a bit behind, as well as not really reading the ones I usually follow. But anyway, when you live in Britain, you learn to make the most of the good weather when it is there...because it often doesn’t last long! So out we went, for beautiful walks along the coast or just chilling with a drink outside.

I love a good rice bowl and got inspired for that one by a trip to the farmers’ market. The other day, the veg merchant started talking to me about PSB. Erm...what? ‘Purple Sprouting Broccoli’! Yes, of course! They are in full season now and we’ve added them in all sorts of dishes: pasta, stews, soups or like here in a bowl of rice.

PSB Rice Pilaf – serves 2

  • • 2tbsp olive oil
  • • 1 onion, chopped
  • • 1 leek, chopped
  • • 150g mix of wild rice and basmati rice
  • • 1tsp ground cumin
  • • 1tsp smoked paprika
  • • A good handful of purple sprouting broccoli
  • • 2tbsp walnuts, chopped
  • • 2tbsp dry cranberries
  • • A handful of parsley, chopped
  • • Black pepper

  • 1. Heat the olive oil in a saucepan, add the spices and fry for 1min until fragrant. Add the onion and leek and fry on a medium heat for about 5min until soft. Add the rice and mix well so that it gets coated in the oil.
  • 2. Add 1 glass of water, bring to a gentle boil and cover. Check regularly and if all the water is absorbed, add more water, 1 glass at a time. After about 17min, add 1 last glass of water and the PSB. Cover and leave to cook for 3-5min until all the water is absorbed.
  • 3. Serve into 2 bowls and sprinkle with walnuts, cranberries, parsley and black pepper.

    Riz Pilaf aux Brocolis Violets – pour 2 personnes

  • • 2cs d’huile d’olive
  • • 1 oignon, émincé
  • • 1 poireau, émincé
  • • 150g d’un mélange de riz basmati et riz sauvage
  • • 1cc de cumin en poudre
  • • 1cc de paprika fumé
  • • Une bonne poignée de brocolis violets
  • • 2cs de noix, hachées
  • • 2cs de canneberges séchées
  • • Une poignée de persil, haché
  • • Poivre noir

  • 1. Faire chauffer l’huile dans une casserole, ajouter les épices et faire revenir 1min. ajouter l’oignon et le poireau et faire revenir à feu moyen pendant 5min jusqu’à ce qu’ils soient tendres. Ajouter le riz et bien mélanger pour qu’il soit enrobé d’huile.
  • 2. Ajouter 1 verre d’eau, porter à petite ébullition et couvrir. Regarder régulièrement, et si toute l’eau a été absorbée, ajouter de l’eau, 1 verre à la fois. Après environ 17min, ajouter un dernier verre d’eau ainsi que le brocoli en petits bouquets. Couvrir et laisser cuire 3-5min jusqu’à ce que toute l’eau soit absorbée.
  • 3. Servir dans 2 bols et parsemer de noix, canneberges, persil et poivre noir.
  • No comments:

    Post a Comment