I love rice and I like this recipe because it has the starchy comfort we want in Thanksgiving stuffing but flourless and lighter.
Ingredients
- 1/4 cup extra-virgin olive oil
- 4 large cloves garlic, peeled and minced
- 3 medium yellow onions, peeled and finely diced
- Kosher salt
- 2 teaspoons red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 3 cups basmati rice, rinsed under cold water
- 3 cups chicken stock
- 1/2 cup slivered almonds, lightly toasted
- 1/2 cup golden raisins
- 2 Bosc pears, peeled, quartered, cored and each piece cut into thin slices
- 1 large egg, lightly beaten
Directions
Make the dressing: Heat a large pot with low sides or a large skillet and add the olive oil. Heat the oil and when it begins to smoke lightly, add the garlic and onions. Season with salt and add the red pepper flakes, cumin, ginger and coriander and stir to blend. Cook over medium heat until the garlic and onions become translucent, 5 to 8 minutes. Stir in the rice and stir to blend. Toast the rice with the onions and spices for a minute, and then add the chicken stock. Simmer over low heat until the rice is almost cooked, 16 to 18 minutes. Resist the temptation to stir the rice. Transfer the rice to a large bowl, flake with a fork and allow it to cool at room temperature for a few minutes.
Finish the dressing: Stir in the slivered almonds, golden raisins, pear slices and the egg into the rice. Place into a rectangular baking dish and bake until golden and cooked through, 45 to 50 minutes.
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By Marie1618
Muskegon, MI
on November 23, 2012
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Very flavorful with a bit of a bite to it - yummy!
However, a couple things missing.... It doesn't say to cover while simmering - very necessary! Also, no oven temp was mentioned.
The next time I make this, I will cover while simmering and cook until rice is done. Then add the pears, raisins and almonds while the rice is still warm and call it complete. I don't understand the need for the one egg and the baking part. I think the egg just went to the bottom of the casserole and had no effect on the rest of the dish.
By Tlcrogers
Villa Rica, GA
on November 23, 2012
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Was looking forward to this for thanksgiving but ran into two problems. First is that there is no oven temperature on what to bake it at. I used 350 since we had other casseroles going in at same temp. The other was that it did not say whether it should be covered or not. I went with uncovered and I was wrong. Although it had good flavor with the pears,raisins and almonds the rice was crunchy probably from not being covered. Next time I would cover and possibly add a little bit more stock during the baking process to keep it moist
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