Green pilaf
Discover a delightful Green Pilaf recipe featuring aromatic basmati rice, fresh leeks, and a vibrant blend of watercress, parsley, and spearmint. Infused with ground nutmeg and simmered in rich vegetable broth, this dish offers a deliciously herby twist on traditional pilaf. Perfect as a light, flavorful side or a satisfying main course!
Cook time 20 min
Prep time 15 min
Ingredients:
1/2 cup basmati rice2 tbsp olive oil
2 leeks
1 tsp ground nutmeg
3 cups vegetable broth
1/2 cup watercress
1/2 cup fresh parsley
1/3 cup spearmint
Green pilaf is a delightful and nutritious dish that combines fragrant basmati rice with the fresh flavors of leeks, watercress, parsley, and spearmint. This recipe leverages a combination of olive oil and vegetable broth to infuse the rice with rich, savory tastes, while a hint of ground nutmeg adds warming, aromatic notes. Perfect as a side dish or a light main course, green pilaf is both easy to prepare and impressive to serve.
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- Clean the leeks thoroughly, ensuring all grit and dirt between the layers is removed. Finely chop the leeks.
- Chop the watercress, fresh parsley, and spearmint, and set them aside.
- In a medium saucepan, heat the olive oil over medium heat.
- Add the finely chopped leeks to the pan and sauté them for about 5-7 minutes, or until they are soft and translucent, stirring occasionally.
- Stir in the rinsed basmati rice and cook for an additional 2-3 minutes, ensuring that the rice is well coated with the olive oil and mixed with the leeks.
- Sprinkle in the ground nutmeg and stir to combine.
- Pour in the vegetable broth, and stir to combine. Bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Once the rice is cooked, remove the saucepan from the heat.
- Gently stir in the chopped watercress, fresh parsley, and spearmint. The residual heat from the rice will wilt the greens just slightly, giving the pilaf a fresh and vibrant flavor.
- Taste and adjust the seasoning with salt and pepper if needed.
- Serve the green pilaf warm as a flavorful side dish or a main course.
Tips:
- Rinse the basmati rice thoroughly under cold water to remove excess starch and achieve a fluffier texture.
- Chop leeks finely to ensure even cooking and a more uniform texture in the pilaf.
- Use fresh herbs rather than dried ones. Fresh parsley, watercress, and spearmint provide a vibrant, aromatic quality that dried herbs can't match.
- Add the chopped herbs at the end of the cooking process to preserve their fresh flavors and bright green color.
- Allow the pilaf to rest for a few minutes after cooking. This helps the flavors meld together and improves the overall texture.
Green pilaf is a versatile and healthy dish that brings together a medley of fresh, vibrant flavors with the comforting base of basmati rice. Easy to prepare yet packed with taste, it’s a wonderful addition to any meal. By following these tips and employing the right ingredients, you’ll make a green pilaf that’s sure to impress and satisfy.
Nutrition per serving
4 ServingsCalories 110kcal
Protein 2.85g
Carbohydrates 22g
Fiber 2.25g
Sugar 4.58g
Fat 8g
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