Kalijira Pilaf with Pine Nuts

recipe
Size does matter when it comes to rice. The grains of Kalijira, a fragrant basmati-like rice from Bangladesh, are only a third to half the size of basmati grains, and they cook in about half the time. Frankly, saving 10 minutes or so doesn't justify paying $4 to $6 a pound, the price of Kalijira. But its appealing size may seduce you. You'll find Kalijira rice where gourmet, specialty, and natural foods are sold.

Yield:

Makes 3 1/4 cups; 4 or 5 servings

Recipe from

Nutritional Information

Calories 197
Caloriesfromfat 30 %
Protein 7.7 g
Fat 6.7 g
Satfat 2.1 g
Carbohydrate 31 g
Fiber 1.2 g
Sodium 59 mg
Cholesterol 6.2 mg

Ingredients

1 cup Kalijira rice
1 tablespoon butter or margarine
1/4 cup pine nuts
1 1/4 cups fat-skimmed chicken broth
1/2 teaspoon fresh-grated nutmeg
1 teaspoon grated orange peel
1/4 cup orange juice
salt

Preparation

1. Pour 1 cup Kalijira rice into a fine strainer. Rinse with cool water, draining often, until water is clear.

2. Meanwhile, in a 2- to 3-quart pan over medium-high heat, stir 1 tablespoon butter or margarine with 1/4 cup pine nuts until butter begins to brown, about 3 minutes. Add rice and stir until a few grains are lightly toasted, about 2 minutes.

3. Add 1 1/4 cups fat-skimmed chicken broth, 1/2 teaspoon fresh-grated nutmeg, and 1 teaspoon grated orange peel. Stir and bring to a boil, then reduce heat, cover, and simmer slowly until rice is tender to bite, 8 to 10 minutes. Add 1/4 cup orange juice, stir, and season to taste with salt.

Note:

February 1999
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