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Spicy Pilaf with Chive Butter Sauce
An oven-baked aromatic rice pilaf served with a rich, creamy white wine and chive reduction sauce.
Vegetarian
Main Course
Spicy
Rice
Pilaf
Estimated Nutrition
Calories
1150.5
kcal / serving
1150.5 kcal total
Carbs
82.1
g
per serving
82.1 g total
Fat
88.4
g
per serving
88.4 g total
Protein
14.8
g
per serving
14.8 g total
Cook Time
25
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
tbsp
Wholegrain Mustard
Dairy
100
ml
Double Cream
25
g
Butter
GrainsCereals
100
g
Long Grain Rice
Liquids
300
ml
Vegetable Stock
Hot
15
ml
White Wine
Splash
NutsSeeds
1
clove
Garlic
Finely chopped
0.5
tsp
Paprika
0.25
tsp
Turmeric
Ground
1
dash
Salt
To taste
1
dash
Black Pepper
To taste
2
tbsp
Chives
Fresh, chopped
OilsFats
5
ml
Olive Oil
Dash
Vegetables
25
g
Root Ginger
Peeled and finely chopped
1
piece
Red Chilli
Finely chopped
Method
1
Preheat the oven to 180°C.
2
Fry ginger, chilli, garlic, paprika, and turmeric in olive oil within an ovenproof saucepan for 2 minutes.
3
Stir in rice and 300ml vegetable stock.
4
Cover and bake in the oven for 15 minutes until rice is tender.
5
Simmer mustard, 100ml cream, and wine in a saucepan until liquid reduces by half.
6
Stir in 25g butter and 2 tbsp chives until smooth.
7
Press rice into a bowl and unmold onto a plate.
8
Drizzle the sauce over the rice and serve.