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- 2014/02/15
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Saffron pilaf & Festive winter salad;)
レシピ
材料・調味料 (7 人分)
- Saffron pilaf: Butter
- 6tbs
- Long grain rice
- 450g
- Veg. or meat stock
- 5cups
- Salt and pepper
- Saffron threads, crushed
- 10
- Finely chopped fresh parsley
- Festive winter salad: Grated cabbage
- 250g (2cups)
- Grated carrot
- 1
- Grated radicchio
- 2cups
- Sliced daikon
- 1/3
- Drained canned pimientos
- 120g
- Belgian endive
- 1head
- Dressing: Oil-lemon
- Olive oil
- 2parts
- Lemon juice
- 1parts
- Finely chopped parsley
- Oregano, basil, mint, dill
- Marjoram, thyme, or cilantro
- Salt and pepper
- To taste
作り方
- 1
- Saffron pilaf:
Melt the butter in a pan over high heat. When it begins to brown, add the rice and cook stirring constantly until it turns opaque.
- 2
- Pour in 4 cups of the stock, add pinch of salt and bring to a boil. Reduce the heat, cover and simmer for about 20min. or until the rice has absorbed all the liquid and small holes appear on the surface.
- 3
- Stir the saffron into the remaining stock, add it to the rice and stir gently. Place a clean dish towel over the top of the pan, replace the lid and remove from the heat.
- 4
- Let the pilaf rest for 5-8minutes. Serve, sprinkle with finely chopped parsley and grated cheese. This is an excellent accompaniment to roast or braised meat or fish.
- 5
- Festive winter salad:
Arrange the grated cabbage, carrots and radicchio in concentric circles on a large round platter.
- 6
- Roll the slices of daikon into cones, secure with wooden toothpicks and let soak in cold water for 2-3hours.
- 7
- Remove the toothpicks from the cones and arrange them in the shape of daisy at the centre of the salad.
- 8
- Cut the pimientos into small pieces and place one inside each cone.
- 9
- Surround the salad with Belgian endive leaves pointing outward like rays.
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もぐもぐ! (5)
いま人気のレシピと料理写真
