Made this last night - it was delicious. The leftovers are terrific too!
Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio
Serves 6 to 8
4 T. unsalted butter
3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1 ¼ cups)
½ tsp. ground allspices
½ tsp. ground cinnamon
Pnch ground cloves
1 ½ tsp. kosher salt; more as needed
Freshly gound black pepper
1 orange, zest finely grated (about 2.1/2 tsp.) and juiced (about 6 T.)
¾ cup sweetened dried tart cherries
1 ½ cups long-grain white rice
3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)
In a 12 inch heavy-based skillet, melt 2 T. of the butter over medium heat. Add the sliced onions, reduced the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 minutes, stirring occasionally, to allow the onion to absorb the flavors of the spies and caramelize a bit more. Season with ½ tsp. of the salt and a few grinds of black pepper. Set aside.
Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to completely cover (I would cover with additional orange juice instead of water).
In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 T. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not brownedk, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up , but keep going). Reduce the heat to low if there are any signs of scorching.
Add 2.5 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes.
Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.
Source: Fine Cooking, Feb/Mar 2007
Rice Pilaf with Spiced Caramelized Onions, Orange, Cherry & Pistachio
Serves 6 to 8
4 T. unsalted butter
3 medium onions: 2 sliced (about 3 cups); 1 small diced (about 1 ¼ cups)
½ tsp. ground allspices
½ tsp. ground cinnamon
Pnch ground cloves
1 ½ tsp. kosher salt; more as needed
Freshly gound black pepper
1 orange, zest finely grated (about 2.1/2 tsp.) and juiced (about 6 T.)
¾ cup sweetened dried tart cherries
1 ½ cups long-grain white rice
3/4 cup shelled pistachios, toasted and roughly chopped (3.5 oz.)
In a 12 inch heavy-based skillet, melt 2 T. of the butter over medium heat. Add the sliced onions, reduced the heat to medium low, and cook, stirring occasionally, until soft and lightly caramelized, 20 to 25 minutes. Add the allspice, cinnamon, and cloves, and stir well. Reduce the heat to low and cook another 5 minutes, stirring occasionally, to allow the onion to absorb the flavors of the spies and caramelize a bit more. Season with ½ tsp. of the salt and a few grinds of black pepper. Set aside.
Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to completely cover (I would cover with additional orange juice instead of water).
In a heavy-based 3-qt. saucepan with a tight lid, melt the remaining 2 T. butter over medium heat. Reduce the heat to medium low and add the diced onion. Cook, stirring occasionally, until soft but not brownedk, about 5 minutes. Add the rice and the remaining 1 tsp. salt and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up , but keep going). Reduce the heat to low if there are any signs of scorching.
Add 2.5 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes.
Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.
Source: Fine Cooking, Feb/Mar 2007
