Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pilaf
To serve
How it's done
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Pilaf
Heat the butter and oil in a pan. Add the onion, currants and chilli peppers, sauté for approx. 2 mins. Add the rice and chestnuts, sauté while stirring until the rice is translucent. Pour in the water, bring to the boil. Reduce the heat, season with salt, cover and simmer over a medium heat, stirring occasionally, for approx. 20 mins. until all the liquid has been absorbed.
To serve
Mix the pomegranate seeds into the pilaf, plate up. Garnish with dill.
| Tip: | Instead of dill, use flat-leaf parsley. |
|---|
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