A-Z | Search Ingredients Recipes Restaurants Utilities Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
|
|
|
Directions: In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the
onions. Add the cleaned lentils and fry a bit; then the same for the
cleaned rice. Stir constantly, browning the rice without letting it stick.
Add the cherries and about 2 1/4 cups liquid made up of cherry liquid,
stock and water. Add about 1/4 - 1 t turmeric and about 1/4 t ground cumin
if desired; add necessary salt (depending on the saltiness of your broth).
Bring to a boil, stir with a fork, cover tightly, and let cook over the
very lowest heat for about 20 minutes. Fluff up the rice with a fork (never
a spoon) and add the remaining butter to the bottom of the pot.
Raise the heat slightly for 5-10 mins to form a crust on the bottom (with
the right technique, this should be possible without this step...). Serve,
making sure to include a bit of crust in each serving.
NOTES:
* Pilaf with sour cherries and lentils -- This Pilaf with sour cherries
and lentils is a Persian-style dish, although I cannot vouch for its
authenticity. It is rich enough to eat for dinner by itself; as a side
dish, it might be good with a spiced grilled chicken or a lamb stew. It is
a composite of recipes from cookbooks and from a Iranian Jewish family I
know.
* An excellent side dish is yoghurt, possibly flavored (like the Indian
raita) with one or more of: fresh chopped herbs (parsley, coriander,
mint), some salt, some spice (paprika, black pepper, black onion seed, or
coriander seed), olive oil and lemon juice. Even better than yoghurt as a
base is strained yoghurt, also called Lebany Spread or Lebanee, available
commercially in New England from Columbo or Eunuch (look in
Armenian/Arab/Greek stores).
* Basmati or Patna rice is a particularly flavorful and long-grained rice
from India or Pakistan. Any Indian store and many "natural foods" stores
carry it. It is well worth the premium price (about $1.10 a pound);
"Texmati" is apparently the same strain grown in Texas, but does not have
anything like the same taste. Inspect and clean it before using, there are
often unhusked grains and occasionally pebbles mixed in. Then rinse in two
changes of water and drain thoroughly. If you cannot get Basmati, use a
good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle
Ben's!).
* Red lentils are about half the diameter of ordinary brown lentils. Do
not substitute brown lentils, which will probably not cook fast enough. Red
lentils are available in Indian, Middle Eastern and some "natural foods"
stores. They often contain largish pebbles, so inspect them carefully.
Rinse to get rid of dust, and drain. Red lentils are also very good by
themselves, simply boiled with a few spices and served with butter.
* Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek
Vissino, Slavic and Turkish Vishnea, Arabic Wishna) are available fresh for
about one week a year. Most sour cherries go into cherry syrups, pies and
preserves. Canned sour cherries are quite good. You will usually find
them in the home pie-making section of your market, near the canned
blueberries and baker's supplies, or with the canned fruits. There are
occasional stones. (That is, pits, not rocks!) Middle Eastern stores will
often have sour cherry preserves, which are too sweet for this recipe.
* Almost any stock or broth will work in this recipe. Chicken or lamb is
most appropriate, in the latter case, used rather dilute. This is one of
the few recipes where you can actually get away with canned chicken broth,
but watch the salt.
: Difficulty: easy to moderate.
: Time: 30-40 minutes.
: Precision: approximate measurement OK.
: Stavros Macrakis
: Aiken Computation Laboratory, Harvard
: macrakis@harvard.ARPA
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
2 Cup(s) Basmati rice (*)
2 Onions, peeled (thinly sliced)
1/2 Cup(s) Red lentils (*)
7 Ounce(s) Sour cherries, or more (*)
2 Cup(s) Chicken or meat broth (*)
4 Tablespoon(s) Butter, unsalted, or more |
|
|
|
Check some related to PILAF WITH SOUR CHERRIES AND LENTILS videos
Similar recipes:
|
Vegetable-bulgur pilaf In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or til...
Lemon-barley pilaf Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle
with salt and pepper. Saut until onion is beginnin...
Suss-saures rotkraut (sweet-and-sour red cabbage) Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly.
Add finely shredded cabbage, red wine, cloves, sug...
Sour cream fruit dip Cut up any large pieces of fruit in the preserves. In a small mixing bowl
stir together the apricot preserves, sour cream...
Sweet and sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to
cover until done. Drain and cool.
Cube po...
Chinese: hot and sour soup with tofu Makes 8 Servings
Heat oil in large saucepan over medium-high heat. Add peppera snd
onion; stir fry about 5 minutes.
A...
Lentils with garlic & onion Heat oil over medium heat. When hot, add cumin seeds & let sizzle
for a few seconds. Add the garlic & stir-fry...
Sinigang na manok (chicken in sour broth) 1. Saute garlic, onion and tomatoes in hot oil in big saucepan. Add
chicken and cook stirring for 10 minutes or until ...
Dorothy's sweet and sour chicken Drain pineapple,reserving syrup. In skillet brown chicken in shortening.
Pour off fat. Add reserved syrup, broth, brown s...
Sweet & sour meatballs (chat) Mix turkey mince with breadcrumbs, chopped onion, Chinese Five Spice and
seasoning. Make into 16 balls.
Heat oil in a pan, th...
Caraway-sour cream cabbage In saucepan, bring the water and 1/2 tsp. salt to boiling. Add cabbage and
onion; cook, covered, till crisp-tender, 7 to ...
Chicken breasts with sour cream 1. Roll each breast in 1 slice bacon. ( More may be necessary if
breasts are unusually large. The breast must be totally sur...
Polygrain pilaf Preheat oven to 350 degrees.
Rinse and spread rice,kasha an dmillet in a roasting pan. Roast 5 to 7
minutes, until ...
Fakes xithati ( sour lentil soup) *Note: Finely chopped parsley may be substituted for coriander leaves. Wash
lentils in several changes of cold water, or...
Sweet and sour chicken wings Preheat oven to 350 F. Season wings with salt, pepper and garlic powder.
PLace in a shallow baking dish and bake for 15 ...
Orzo and rice pilaf with vegetables Heat oil and butter in a deep 12-inch heavy skillet over moderately high
heat until foam subsides, then saut orzo, stirring c...
Vegetable bulgur pilaf In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms,
and garlic in hot oil about 5 minutes or unti...
Moroccan chicken and lentils Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce he...
Succulent sour cream pot-roast Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven.
Slip rack under meat; sprinkle with salt and pepper....
Paula's vegetable barley stew with lentils (vegan) Combine the barley and water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat ...
Spiced sweet & sour pork Partially freeze pork. Slice diagonally across the grain into thin slices;
set aside. Combine garlic powder, cinnamon, cl...
Turkey sausage pilaf Combine onion and sausage in large non-stick skillet. Cook over medium
heat; turn to brown evenly. Add reamaining ingredients...
Whiskey sour Shake with ice and strain into sour glass. Decorate with a half-slice of lemon and a cherry.
...
Lentils and spaghetti Combine lentils with 2 cups of the broth in a small saucepan. Bring
to a boil, reduce heat, cover and simmer for 30 minu...
Bombay rice & lentils 1. Saute onion in oil in large skillet until soft.
2. Add rice; cook, stirring, several minutes.
3. Combine tomato pa...
Gobi dal - lentils with cauliflower Wash the Lentils well and drain. Heat the Ghee or Oil in a large
saucpan and fry the Onions. When they soften add the Ch...
Wild rice pilaf with dried fruit 1. Combine all the ingredients, except the cherries and currants in a medium size saucepan and cook slowly, covered, over med...
Brown rice and cranberry pilaf Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat, cover. Simmer 5 minut...
Lime, tequila and sour cream sauce Combine ingredients in a small saucepan. Bring to a boil over medium heat while whisking. Let it boil for a minute or so to b...
Baked sour cream tacos - tacos de jocoqui al horno For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and
salt. Cook for 15 or twenty minutes. Set aside. F...
Bar-b-q'd lentils <t> Recipe by: USA Dry Pea & Lentil Council Add lentils to water, bring to a
boil and simmer for 30 min or until tender ...
Orzo pilaf with mushrooms Heat oil in heavy large saucepan over medium-high heat. Add onion and mushrooms and sautA© until golden brown, about 10 minu...
Piquant sour orange marinade* Mix all ingredients in a bowl. Pour over pork, venison, or poultry. Cover
and refrigerate for 12-24 hours. When cooking ...
Lentil rice pilaf garlic and shallots. Do not allow to brown. Stir
in curry powder and saute 2 minutes.
2. Add rice an...
Sour lentil soup *Note: Finely chopped parsley may be substituted for coriander leaves.
Wash lentils in several changes of cold water, or...
Double-dipped chocolate-covered cherries Drain the cherries and pat as dry as possible with paper toweling,
then place them on a candy or cake rack covered with pap...
Sweet & sour texas black-eyed pea salad Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve
on a bed of lettuce. Keeps well in refrigerato...
Lentils and carrots with marjoram Heat oil in heavy medium saucepan over medium heat. Add onion and
saute until soft, about 8 minutes. Add carrots and ...
Sour cream coffee cake w/ chocolate & walnuts Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted
tube pan. In a large bowl, using a hand-held electri...
Sinigang na bangus (milkfish in sour broth) 1. Slice fish and cut into 4-6 pieces. Salt all over.
2. Boil water and tamarind pods until pods are tender. Remove ...
|
Loading...
|
|
::