Ingredients for 3 servings
30g lemon flavored rapeseed oil
6 big basil leaves
1cup chopped onions
1cup finely chopped red bell pepper
3 cloves of garlic
1cup flat beans
1/2 cup sliced red bell pepper
2/3 tsp salt
1/3 tsp turmeric powder
1tsp smoked paprika powder
1tsp sweet paprika powder
1/2 tsp mediterranean herb mix (with salt)
1cup Jasmine rice (rinsed but not soaked)
2cups water
STEP1
Slowly let fresh basil infused in the oil over low heat.
STEP 2
Sautee chopped onion until they get translucent.
STEP 2
Sautee garlic and finely chopped red bell pepper until fragrant.
STEP 3
Add all the spices ,salt, sliced flat beans and red bell peppers.
Stir it.
STEP 4
Strain rice and add in the frying pan.
Mix everything before adding water.
STEP 5
Pour in twice the amount of water as the amount of rice.
( I have 1cup rice , 2 cups water ) Bring it to a boil.
STEP 6
Let it cook over medium to high heat for 7 minutes.
STEP 7
Let it simmer for 5minutes over a medium heat with a lid.
If you don' have a matching size of lid for the frying pan you could use a silicon mat for baking.
STEP 8
If you want to make a scorched rice, pour a small amount of oil around the edge of the pan and cook on high heat for 1-2 minutes
If you want to make the rice fluffy, skip this step.
Turn off the heat, let it steam for 5 minutes before serving.
STEP 9
The pilaf is done when it appears to rise slightly.
Fluff the rice to serve.
This pilaf doesn't taste like Indian food but it also goes well with
spiced veggies such as pakoras:)
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