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Vanilla Black Tea Rice Pilaf

Posted by All Roads Lead to the Kitchen on


Photo and recipe adapted from All Roads Lead to the Kitchen.

Ingredients:

2 Tbsp. Teaoli Extra Virgin Olive Oil (BasilBlood OrangeButterChipotleGarlic, or Eureka Lemon)
3 large green onions, finely chopped
2 garlic cloves, minced
¼ tsp. ground cinnamon
1 c. white rice (medium to long grain; jasmine or basmati work well)
1 ½ c. water
2 Tsp. Vanilla Black Tea (Paris or Vanilla Decaf would also work)
¼ c. toasted pine nuts
¼ c. golden raisins
¼ c. parsley, finely chopped
¼ c. mint, finely chopped
¼ c. cilantro, finely chopped
Salt & pepper, to taste

Preparation:

Heat olive oil in a medium saucepan over medium-high heat. Add green onion, garlic, salt, and pepper; cook until tender while stirring, about three minutes. Add cinnamon and rice; cook until some grains turn translucent and slightly golden, about three minutes. Add water and tea (in an infuser), season with more salt and pepper as desired. Bring to a boil, then reduce heat and simmer until rice is tender and liquid is absorbed, 12-15 minutes. Remove from heat, then remove tea infuser. Fluff the rice, stir in pine nuts and raisins, and let sit 10 minutes. Scatter herbs over the top, fluff again, and serve.


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