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| Pilaf With Chestnuts |
Ingredients
6 tablespoon margarine
1+1/2 glasses rice
1/2 piece chicken
3 glasses water
3 teaspoon salt
2 glasses chestnut
2 small-size carrot
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon allspice
Cooking Instructions
First simmer 1/2 piece chicken in salted water for almost thirty-five minutes; drain. Bone and dice. Set aside, reserving broth. Boil chestnuts for ten minutes. Peel and cut into three pieces. Set aside. Scrape carrots. Cut into 1/2 cm thick slices lengthwise. Cut each slice into two 1/2 cm long pieces. Saute carrots in melted margarine, covered, for five minutes. Wash and drain rice. Stir in carrots; blend well. Saute for two minutes. Complete volume of reserved broth to three glasss. Add rice-carrot mixture. Blend in chestnuts. Season with salt and sugar. Cover and simmer for twenty minutes; drain. Sprinkle with spices. Cover and let stand for twenty minutes before serving. Toss slightly. Place on a serving plate. Arrange diced chicken over pilaf. Serve hot.
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