- 100g BUTTER
- 6 BANANA SHALLOTS - FINELY DICE, CORE REMOVED
- 4 cloves BRUISED WHOLE GARLIC
- 1kg BASMATI RICE
- 3 tablespoons SMOKED PAPRIKA
- 500ml RED WINE
- 1400ml HOT WATER
- 2 tablespoons LEMON JUICE
- 3 sprigs THYME
- 1.5 tablespoons SALT AND MILLED PEPPER
- TO FINISH - 150g SOFT BUTTER TO SPPON THROUGH THE FINISHED COOKED RICE
Red Wine and Paprika Pilaff
Ricardo Soares
31st January 2011
Red Wine and Paprika Pilaff
PLACE THE FIRST THREE INGREDIENTS INTO A SAUCEPAN, COVER WITH A LID AND SWEAT GENTLY WITHOUT COLOUR
Ingredients
Method
PLACE THE FIRST THREE INGREDIENTS INTO A SAUCEPAN, COVER WITH A LID AND SWEAT GENTLY WITHOUT COLOUR FOR 5 MINUTES, THEN ADD THE BASMATI RICE & SMOKED PAPRIKA AND STIR WELL TO ENSURE EACH GRAIN ABSORBS A LITTLE BUTTER.
POUR IN THE RED WINE AND REDUCE A LITTLE, FINALLY ADD THE WATER, THYME AND LEMON JUICE, SEASON WITH SALT AND PEPPER TO TASTE. COVER WITH A CARTOUCHE AND LID, BRING TO A SIMMER THEN PLACE IN THE OVEN FOR 18 MINUTES AT 350F/175C. CHECK RICE IS COOKED QUICKLY.
REMOVE FROM OVEN, LEAVE LID ON TO STEAM RICE A FURTHER 10 MINUTES BEFORE STIRRING THROUGH THE 150g OF SOFT BUTTER. MIX WELL.
SPREAD OUT ONTO A TTHIN TRAY TO COOL, REMOVE GARLIC CLOVES AND THYME SPRIGA.
BLAST CHILL DOWN TO 3C. COVER, DATE/LABEL AND REFRIGERATE.
TO SERVE - REHEAT IN A MICROWAVE, or ADD RICE WITH A LITTLE WATER IN A SAUCEPAN, COVER AND STEAM UNTIL HOT, CHECK SEASONING AND BUTTERY TASTE.
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