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LOCATION: Recipes >> Rice >> Rice Pilaf 01

Print this Recipe    Rice Pilaf 01

Rice Pilaf Valenziana
Makes 6 servings

1 red bell pepper, halved and seeded
3 1/2 cups chicken broth
4 tablespoons unsalted butter
I small onion, peeled and halved
2 cups short-grain rice, preferably carnaroli, vialone nano or Arborio
salt, to taste
1/2 cup extra-virgin olive oil
1 garlic clove, peeled and lightly crushed
1/2 pound shiitake mushrooms, thinly sliced
1 pound medium shrimp, shelled, deveined and cut in half
2 tablespoons chopped parsley
2 tablespoons brandy
1/3 cup canned crushed tomatoes
1/2 teaspoon curry powder
Pinch powdered saffron
1/2 teaspoon cayenne pepper
Fresh-ground black pepper, to taste

Heat a broiler with a rack 3 inches from the heating element.
Place the pepper halves, cut side down, on a baking sheet, and
broil until the entire pepper surface is blackened. Put the pepper
into a small paper bag, and fold the top to seal. Leave the peppers
in the bag 20 to 30 minutes or until cool. Peel the peppers, and
cut into 112 inch dice. Set aside.

Heat the oven to 350 degrees. In a medium saucepan, bring the
chicken broth to a boil over high heat. Then, reduce the heat to
low and keep the broth at a simmer.

In a large oven-proof casserole or Dutch oven over medium heat,
melt the butter. Add onions, and saute about 4 minutes or until
the surface is slightly softened but not browned. Add the rice
and stir about 2 minutes. Add the simmering broth and salt. Raise
the heat to bring to a boil, then remove from heat. Cover the pan
with a sheet of foil, and top with the lid. Place in the oven,
and bake 11 minutes.

While the rice is baking, place a large nonreactive skillet over
medium heat, and add olive oil. Add garlic, saute 30 seconds, then
remove and discard it. Add mushrooms, and saute about 4 minutes
or until they are lightly browned and the liquid has epaorated.
Add shrimp and reserved red bell pepper. Saute about 2 minutes to
sear the shrimp. Stir in parsley. Add brandy and carefully light
with a match. Swirl the pan until the flames die out. Add crushed
tomatoes, curry, saffron, cayenne and blackk pepper. Season with
salt. Saute 1 minute more.

Add the mushroom mixture to the pan of baked rice and toss to
combine well. Serve immediately.

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