Meat and Walnut Stuffed Pilaf
Prepared by: Emrah Fandaklı @emrahfandakli
Servings: 6 people – Total 3,300 kcal
1 Serving: 550 kcal
Total Cooking Time: 28–36 minutes
Ingredients
- 380 g California Calrose rice
- 15 g olive oil
- 300–400 g cubed beef (or chicken)
- 15 g butter
- 1 dry onion
- 200 g coarsely crushed California walnut
- 720 ml meat broth (or hot water)
- Spices (Salt, Black pepper, Allspice, Cumin, Cinnamon) to taste
- For Service: 15 g butter, 200 g California walnut, a pinch of parsley or dill
Preparation
- Add olive oil and butter to the pot and sauté the onion over medium heat for 5–6 minutes until lightly caramelized.
- Once the onions are caramelized, add the cubed meat and sauté for 8–10 minutes until the meat releases and absorbs its juices.
- Add the spices and California walnut; stir for 1–2 minutes to release the aromas.
- Add the washed and drained California Calrose rice and sauté for 2–3 minutes. Add enough hot water or meat broth to cover the rice. Cook with the lid closed on low heat for 12–15 minutes until the water is absorbed.
- In another pan, sauté the California walnut in butter for 2–3 minutes until they take on a light color.
- After the rice is cooked, let it rest for 10 minutes, then add the sautéed California walnut on top.
- Serve garnished with parsley or dill.