Tuesday, March 3, 2009

The number one favorite family recipe

This pilaf was originally from the wonderful Can The Greeks Cook cookbook that I inherited from my mother, but I've made this recipe my own.

Pilaf with steamed fish

2 cups rice
1 stick butter
Large yellow onion, diced
4 cups stock
optional: 1/4- 1/2 cup of toasted pine nuts
salt, pepper and parsley (fresh or dried)

1/3 to 1/2 lb fish per diner, cut into strips
5-8 broccoli florets per dinner

Heat the stock in the microwave, about 6 minutes at full power. You can use homemade or canned chicken or vegetable stock, or drain a large can of whole tomatoes into a quart measuring cup and add water to 4 cups. While it is heating, in a very large frying pan, saute the onion in 1/4 cup of water. When liquid is gone, add the butter and melt (do not let it brown). Add the rice and toast it over low heat about 5 minutes, stirring constantly to keep it from burning. At this point add the pine nuts. Season with salt, pepper and parsley to taste. Add the hot stock and bring to a simmer, turn down the heat, cover and simmer until rice just starts peaking through the liquid. Lay the strips of fish, the broccoli florets and the tomatoes pieces on the surface, cover and simmer until the fish is just cooked (no translucent flesh left)

For vegetarian, obviously, no fish, and you can increase the nutritional value by adding pine nuts and sweet white corn niblets (frozen or fresh). We usually use salmon (the color is nice) but a dense white fish like tilapia or halibut will also work.

This dish looks beautiful served in the frying pan it is cooked in.

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