Basmati pilaff
Gordon Ramsay brings you an oven-baked rice pilaff, perfect for making ahead and to serve with his Stir fry of duck
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in about an hour
- Preheat the oven to fan 160C/conventional 180C/gas 4. You will need a medium casserole with a lid. Rinse the rice well in a large bowl of water, then drain.
- Melt two-thirds of the butter in the casserole and sauté the onion for about 5 minutes. Add the rice, stir well, then add the herbs, whole spices and lemon zest and cook for a minute. Now pour in the boiling stock or water and mix into the rice, along with 1½ tsp sea salt and ground black pepper to taste.
- Cover and bake for 25 minutes. Leave to stand for 5 minutes, then remove the lid and fork through the remaining butter until the rice is fluffy and separated.
313 kcalories, protein 6g, carbohydrate 52g, fat 11 g, saturated fat 7g, fibre 0g, salt 0.65 g
Recipe from Good Food magazine, December 2003.
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http://www.bbcgoodfood.com/recipes/2695/
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Ingredients
- 500g basmati rice
- 100g butter
- 1 large onion , finely chopped
- 1 large sprig fresh thyme
- 2 bay leaves
- 2 cinnamon sticks
- 8 cardamom pods , split open
- 3 cloves
- 4-6 thinly pared strips lemon zest
- 1l boiling chicken stock or water
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Stir fry of duck & winter vegetables
From Gordon Ramsay's Boxwood Cafè, a stir fry-cum-stew combining duck breasts and seasonal vegetables to perfection
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in about an hour
Ingredients
- 500g basmati rice
- 100g butter
- 1 large onion , finely chopped
- 1 large sprig fresh thyme
- 2 bay leaves
- 2 cinnamon sticks
- 8 cardamom pods , split open
- 3 cloves
- 4-6 thinly pared strips lemon zest
- 1l boiling chicken stock or water
313 kcalories, protein 6g, carbohydrate 52g, fat 11 g, saturated fat 7g, fibre 0g, salt 0.65 g
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