This Entangled Bank: Pilaf, pilau or ‘seasoned rice’may contain traces of knowledgetag:entangledbank.co.uk,2005:TypoTypo2011-04-29T10:59:37+01:00Edurn:uuid:c7f65bb1-3d54-4ad9-b4eb-a9b0c967d3f52011-04-29T10:56:00+01:002011-04-29T10:59:37+01:00Pilaf, pilau or &lsquo;seasoned rice&rsquo;<p>A pilaf or pilau (or ‘seasoned rice’ as my Mum calls it) is made by first coating rice with oil or fat before cooking it with seasonings and / or added ingredients.</p>
<p>As an example, here's a recipe for a ‘seasoned rice’ with prawns, fish and peas (serves 4 people as a main course).</p><p>A pilaf or pilau (or ‘seasoned rice’ as my Mum calls it) is made by first coating rice with oil or fat before cooking it with seasonings and / or added ingredients.</p>
<p>As an example, here's a recipe for a ‘seasoned rice’ with prawns, fish and peas (serves 4 people as a main course).</p><h3>Ingredients</h3>
<ul>
<li>2 mugs of white basmati or long grain rice</li>
<li>2 large onions, in fine dice</li>
<li>vegetable, fish or chicken stock (or stock cube)</li>
<li>½ tsp smoked paprika</li>
<li>9 fennel seeds</li>
<li>1 tsp hot sauce, e.g. Encona</li>
<li>1 bay leaf</li>
<li>½ glass white wine or vermouth</li>
<li>½ glass olive oil</li>
<li>4 mugs of water (i.e. twice the quantity of rice)</li>
<li>200g white fish, defrosted, in large dice</li>
<li>150g prawns, defrosted</li>
<li>100g frozen peas</li>
</ul>
<h3>Method</h3>
<ul>
<li>sweat the diced onion in the olive oil for 10 mins until soft</li>
<li>add the rice and ensure well coated with oil</li>
<li>add the seasonings (paprika, fennel, hot sauce, bay leaf)</li>
<li>add the stock and wine and water (dissolving the stock cube if using one)</li>
<li>bring to the boil, then cover with a tight-fitting lid and turn down to minimum</li>
<li>wait 20 mins (25 mins if using long-grain rice) without removing the lid</li>
<li>add the fish, prawns and peas and add salt to taste. Replace lid.</li>
<li>wait 5 mins</li>
<li>test that fish is cooked, then serve</li>
</ul>