What’s For Dinner?
Mediterranean Rice Pilaf - from Anatolia
(First star is lowest, fourth star is highest)
From the menu of . . . Anatolia
10970-B State Bridge Road, Alpharetta
Q: I love Anatolia. Is it possible to get a recipe for the wonderful rice pilaf with pine nuts?
- Michele Vangilder, Cumming
A: When Rabia Gungoren opened her Turkish/Italian restaurant 10 months ago, she noticed that most people were leaving the side of plain basmati rice on their plates. "I realized I should do something different, " she said, so she switched to a Mediterranean-style pilaf jeweled with raisins and pine nuts and spiked with cinnamon. Now, she said, her guests are much more likely to clean their plates.
Hands on time: 10 minutes Total time: 45 minutes Serves: 4
2 tablespoons butter or margarine
1/2 cup pine nuts
1/2 cup raisins
1 cup long-grain rice or jasmine rice
3/4 teaspoon granulated sugar
1/2 teaspoon black pepper
3/4 teaspoon cinnamon
1/4 teaspoon salt
2 cups chicken broth or water
1 tablespoon chopped fresh dill (optional)
Bring to a simmer, then reduce the heat to low and cover the pot. Cook 20 to 30 minutes, until the broth is absorbed and the rice is tender. Serve with a sprinkling of dill on top, if desired.