Fluffy Rice Pilaf

When you cook a rice pilaf you should always get started by cooking onion in a small sauce pan. Onion is a must. To the onion you could add garlic, shallots and fennel.This will make the difference between steamed rice and pilaf. As I mentioned, add two tbsp of olive oil or unsalted butter to a sauce pan. Add the onion and  cook until translucent.

Now it is time for the spices. You can go for either coriander and cumin or cinnamon and all spices. I went a bit different this time and I added one teaspoon tandoori seasoning which includes: cumin, coriander, paprika, cinnamon, cardamon, turmeric  and black pepper.I read that you should keep it simple and don’t use to many spices at once but I just like the seasoning I am using as it nicely balances out all the flavors.

Once the onion and the spices are cooked ( about 30 seconds ) it’s time for the rice. Add  one cup of long grain white rice. Cook until rice is well covered in spices and the mixture is translucent.

I added know about 6 white mushrooms and half of red pepper and stirred to mix all the flavors together.

Another  important adding is the cooking liquid. Water should be replaced by broth. You can add either chicken broth, veggie broth or seafood broth. Also a bit of white wine one will be welcomed here 😉 Add about one cup of chicken broth and a splash of wine and bring to a broil for about 10-15 minutes or until the liquid is absorbed. 

Before serving you can add 2 – 3 tbsp of herbs: cilantro, parsley or mint depending of preferences. Next step? You enjoy it 😉

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Teryiaki chicken breast with basmati rice and broccoli (2 )

A few weeks ago I promised I was going to write the second version for Teryiaki Chicken breast. Finally I got a chance to keep my promise.

As I said in first in my version of Teryiaki Chicken breast, the  marinade I am using it is not a classic one  but I try to discover one that is on my taste but most important on my better half taste : no too much sugar or salt and no flour !!!

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • salsa sauce
  • extra virgin olive oil
  • 1 lemon
  • 1 tbsp honey
  • 1 cup basmati rice
  • 1 head broccoli

Marinate the chicken piece at least for two hours before cooking.

In a large bowl mix together: teryiaki sauce, soy sauce, barbecue sauce, 1 tbsp olive oil and lemon juice.  Cut each chicken breast in half and then in big pieces. Add the pieces to the marinade. Cover and refrigerate for at least 2 hours.

Heat some olive oil in a large pan and add the chicken pieces and cook them for about 8-10 minutes on low heat. Add the marinade and cook for 10 more minutes or until the chicken is soft and tender.

Cook one cup of basmati rice in 3 cups of water. When done add 3-5 tbsp of salsa sauce and give them a gently stir.

Brake the broccoli in small florets and boil  them for about 5 minutes.

Bon Appetite !