Yield: 8 Servings
|2 teaspoons||Mustard seed|
|1½ tablespoon||Minced ginger; fresh|
|1½ tablespoon||Minced garlic; fresh|
|20 ounces||Crushed pineapple in juice; canned|
|9 cups||Cooked basmati rice|
|3 tablespoons||Cider vinegar; or rice vinegar, (3 to 4 tbs)|
|\N \N||Cayenne pepper; for the top|
Begin by cooking the rice. Prepare the spiced pineapple while the rice is cooking.
Melt the butter in a small saucepan. Add the mustard seeds and ginger, and cook over medium-low heat for about 3 minutes, stirring frequently. Add the garlic, ½ teaspoon salt, turmeric, allspice and nutmeg and saute for about 1 more minute, or until the garlic is just about to turn golden. Add 1-½ cups of the pineapple (including its juice) and cook for about 5 minutes longer.
Transfer this mixture to the cooked rice, add the vinegar and remaiing salt, mix everything in well. The rice is ready to serve at this point, but it tastes even better if heated through with the seasonings mixed in. Just cover the pan tightly with foil and place in a 350F oven for about 30 minutes.
Serve hot or warm, topped with remaininng pineapple and a fine dusting of cayenne. It will look very pretty. PER SERVING: 322 cals, 5⅒ g fat, 14.0% Attractive dish; good for entertaining. See Pilaf-Style Basmati Rice, page 80: boil rinsed rice for 10 minutes, or until tender. Heat oven to 350F.
Oil or butter the bottom of a rectangular cake pan. Spread rice in an even layer. Tightly cover pan with foil and bake (10 to 15 minutes). Rice is now ready for pilaf ingredients.
Recipe by: Mollie Katzen's Vegetable Heaven (1997)