Riz blondi dans un corps gras avant de recevoir sa ration d’eau
[PEE-lahf; PIH-lahf
]
This rice- or BULGHUR-based dish (also called pilau ) originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry. In India they’re highly spiced with CURRY. Pilaf can be served as a side dish or main dish.
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Découvrez la video de Laurent Nadiras sur le Centre de Ressources Nationales Hôtellerie Restauration:
[ Riz pilaf->
]
