Anglo-Saxon Americans grow up with meat and potatoes at every meal. Middle-Eastern Americans grow up with meat and pilaf; potatoes, when served, go to the side of the pilaf.
You can make this quite easily in the microwave by (1) browning the noodles in the butter on high for two minutes, (2) stirring in the rice, (3) adding the broth, (4) cooking for two minutes on high and an additional 18 on medium low, and (5) folding in the remaining butter. Or if you want to set the timer to cook while you're commuting, chuck all the ingredients into your microwave-proof pot, and set it to cook 2½ minutes on high and 18 minutes at medium low: you're done. But don't tell my grandmother I told you.
Need more ideas? Toasted almonds, dates, lentils, tomatoes, garlic, mushrooms, mussels, flaming brandy. Still more? Look up pilau in the index of any Indian cookbook or plov in a Russian cookbook. Same word, same dish, different flavouring.
First served: Lughnasad 1995, can you belive it! |
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Last modified: © July 1995 |