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Receta mixed meat pilaf

Name: mixed meat pilaf
Cuisine: Middle eastern
Ingredients: 1 tablespoon vegetable oil; 1 onion -- finely chopped; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon dried thyme; 1 1/4 cups basmati rice -- scant, or a mixture of brown basmati, red Camargue and wild rice; 2 cups chicken broth -- preferably organic (can, carton or cube); 2 cups cold shredded meat -- approximatelysalt and freshly ground black pepper -- to taste; 2 tablespoons toasted pine nuts -- to; 3 tablespoons, or sliced almonds, or a mixture; 2 tablespoons chopped fresh parsley -- optional; 2 tablespoons chopped fresh cilantro -- optional; 2 tablespoons pomegranate seeds -- optional

de Chez la mere

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Raciónes: 2

Middle eastern

Ingredientes

1 tablespoon vegetable oil
1 onion -- finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried thyme
1 1/4 cups basmati rice -- scant, or a mixture of brown basmati, red Camargue and wild rice
2 cups chicken broth -- preferably organic (can, carton or cube)
2 cups cold shredded meat -- approximatelysalt and freshly ground black pepper -- to taste
2 tablespoons toasted pine nuts -- to
3 tablespoons, or sliced almonds, or a mixture
2 tablespoons chopped fresh parsley -- optional
2 tablespoons chopped fresh cilantro -- optional
2 tablespoons pomegranate seeds -- optional

Direcciones

Warm the oil in a heavy-based saucepan which comes with a lid, then add th chopped onion and cook for 5 minutes over a lowish heat, stirring frequently, before adding the cumin and coriander seeds and thyme, and cooking, as before, until the onion is soft; this should be about another 5 minutes, giving 10 minutes cooking time in total.
Add the rice and push it about in the oily, spiced onion with a wooden spoon or rigid spatula until it is slicked and glossy. Heat the broth until almost boiling, then pour the hot broth into the pan and bring to a boil. Cover the pan firmly with a lid and cook over the lowest heat possible for 15 minutes for regular basmati rice, or up to 40 minutes for the 3-way rice mix.
Add the shredded meat and fork it all through, then replace the lid and leave it all to cook for another 5 minutes to let the meat heat through and the rice finish cooking.
Check that the meat is piping hot and the rice is tender, season to taste, then take off the heat and fork through most of the nuts, herbs, and pomegranate seeds (if using, or tip into a dish before doing this), and decorate each bowl of pilaf with the remaining bits.