Alice’s Harvest Pilaf

Makes 4-5 cups of cooked pilaf, which serves about six.

Total time: Approximately 1 hour. 

    10 minutes (prep); 45 minutes to 1 hour (cook).

 

Normally I cook the pilaf in a roasting pan with chicken, ham or some other roast, which allows the pilaf to take on the spices and additional broth from the meat.  When I cook the pilaf on a stove top, I also add spices and a little oil to ensure that the pilaf still is tasty ¾ and does not stick to the pan.

 

INGREDIENTS:

 

ROASTING PAN PREPARATION:

 

·         Place your meat in a very large roasting pan ¾ enough to hold the meat and 2 quarts of additional ingredients.

·         Mince the onion, place in a large-sized bowl.

·         Chop the carrots and celery into bite-sized pieces and place them in the large-sized bowl.

·         Combine the barley, Old World pilaf, raisins and almonds into the same bowl and mix thoroughly.

·         Add the contents from the mixed bowl to the roasting pan and distribute evenly.

·         Pour the broth over the mixture.

·         Add any spices you wish ¾ to compliment the specific meat you are serving.

·         Cover the roasting pan with either its lid (if it has one) or some aluminum foil.

·         Roast the meat and pilaf in a slow oven (about 200 degrees F) until the meat is cooked and pilaf is moist.

·         Serve and enjoy.

 

STOVETOP PREPARATION:

 

·         Mince the onions, set aside.

·         Chop the celery and onions, set aside.

·         In a very large pot, place enough extra virgin olive oil to cover the bottom ¾ about 2-3 tablespoons.

·         Light the fire under the pot and sauté the onions, celery and almonds in the olive oil.

·         Add the carrots and stir.

·         Add the broth, followed by the barley, Old World pilaf and raisins.

·         Bring the contents to a full boil.

·         When the mixture has reached a boiling point, reduce the heat to a simmer and mix in any spices you wish.

·         Cover the pan and simmer for 30-45 minutes, checking often after you reach the 30-minute mark.

·         The pilaf is finished when the broth is fully absorbed and the remaining ingredients are plump and soft.

·         Serve and enjoy.

 

How to Make Your Own Old World Pilaf Mix:

If for some reason you do not have access to a mixture of this kind, go to the bulk section of your favorite organic foods store and make your own Old World Pilaf mix by buying mixing the following ingredients ¾ play around with the quantities until you find a ratio you like.

·         wild rice ¾ the natural grass, not the mixture similar to Uncle Ben’s®.

·         brown rice.

·         brown lentils

·         split green peas

·         split yellow peas

 

 

 

Copyright 2007, Alice C. Dames, www.alicedames.com.  All rights reserved.  This recipe cannot be published elsewhere without express permission.