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Smoked Trout Pilaff
Preparation time – 5 minutes
Cooking time – 30 – 35 minutes
Smoked trout might seem a rather unusual partner for rice, but if you try it, you will find that this is a winning combination.
Nutritional Value per serving:
Energy 536 kcal; Protein 27.8 g; Carbohydrate 62.5 g of which sugars 14 9 g; Fat 19.6 g of which saturates 5.8 g; Sodium 130 mg.
225 g/ 8 oz white basmati rice 40 g/ 1 ½ oz butter 2 onions, sliced into rings 1 garlic clove, crushed 2 bay leaves 2 whole cloves 2 green cardamom pods 2 cinnamon sticks 5 ml/ 1 tsp cumin seeds 4 smoked trout fillets, skinned 50 g/ 2 oz slivered almonds, toasted 50 g/ 20z seedless raisins 30 ml/ 2 tbsp chopped fresh parsley or coriander Mango chutney and poppadoms to serve
- Wash the rice thoroughly in several changes of water and if there is time, leave to soak in cold water for 10 – 15 minutes. Drain well and set aside.
- Melt the butter in a large pan over a low heat. Add the onions and cook, stirring occasionally for 10 – 15 minutes until well browned.
- Increase the heat; add the garlic, bay leaves, cloves, cardamom pods, cinnamon and cumin seeds and stir-fry for 1 minute.
- Stir in the rice, ensuring that every grain is coated. Add 600 ml/ 1 pint boiling water. Bring back to the boil, cover the pan with a tight-fitting lid, lower the heat and cook very gently for 20 – 25 minutes, until the water has been absorbed and the rice is tender.
- Flake the smoked trout and add to the pan with the almonds and raisins. Fork through gently, then re-cover the pan and leave the smoked trout to warm in the rice for a few minutes.
- Transfer the pilaff to warmed plates, sprinkle the parsley or coriander over the top and serve immediately with mango chutney and poppadoms.
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