| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 6g | 2g | 65g |
| sugars | fibre | protein | salt |
| 15g | 5g | 10g | 0.4g |
One recipe that has recently captivated my palate is the Cao Guo-Scented Rice Pilaf. Now, while this might not be your typical meatball and spaghetti dish, it embodies a celebration of traditions just as much as my homemade, grandma-inspired Italian-American heirloom recipes do. This fine medley of jasmine rice, chicken broth, colorful vegetables, and tropical fruits, warmed by the unique smoky aroma of Cao Guo or Black Cardamom, stirs together to form a gustatory adventure that slips you right into a gastronomic silk road journey. Trust me when I say, this delightful Cao Guo-Scented Rice Pilaf is a delightful surprise that’s waiting to be savored and shared.
The Intriguing Blend of Flavors
What fascinates me most about this recipe is the intriguing blend of flavors it brings forth. The bright, fragrant spices married with the exotic sweetness of fresh pineapple and mango–it’s like being taken on a trip to a far-off land where spiciness, sweetness, and a hint of smokiness meet. I find it closely mirrors the hearty richness found in the traditional Biryani rice, although our Cao Guo-Scented Rice Pilaf showcases its own unique character, of course.
A Healthful, Flavorful Treat
Can we also take a moment to celebrate the many health benefits this dish packs? Not only does this recipe deliver an explosion of flavors but also a cornucopia of nutrients. Served alongside lean protein like grilled chicken breast or steamed sea bass, it’s a well-rounded meal that’s flavorful and healthful. You have the antioxidants from the spices and the tropical fruits, fiber and vitamins from the vegetables, and the wholesome goodness of jasmine rice. Plus, it’s a joy to behold with its vibrant palette of colors!
Back at home in New Jersey, I’m a hiker by hobby. Preparing a dish like the Cao Guo-Scented Rice Pilaf not only feeds my love for culinary nostalgia, drawing me back to my roots and family traditions, it also nourishes my health-conscious side, necessary to keep up with my active lifestyle.
In the end, what makes a dish truly special is the shared joy it brings at the dinner table. And this Cao Guo-Scented Rice Pilaf, with its enigmatic aroma and pleasantly surprising fusion of flavors, does just that!
What You’ll Need
- 2 cups Jasmine Rice
- 4 Cao Guo (Black Cardamom), finely ground
- 4 cups Chicken Broth
- 1 cup Diced Onions
- 1/2 cup Chopped Celery
- 1/2 cup Chopped Carrots
- 1/2 cup Diced Red Bell Pepper
- 1/2 cup Diced Green Bell Pepper
- 1 cup Chopped Fresh Pineapple
- 1 cup Chopped Fresh Mango
- 1/4 cup Raisins
- 1/4 cup Slivered Almonds
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 Bay Leaves
- 1 teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cinnamon
Method
Step One
Start by heating up the olive oil over medium heat in a large pot. Add in the diced onions, chopped celery, chopped carrots, and the diced green and red bell peppers. Cook the vegetables for around 7 minutes, or until they begin to soften.
Step Two
Next, stir in the finely ground Cao Guo (Black Cardamom), ground black pepper, ground turmeric and ground cinnamon into the pot. Allow the spices to cook with the vegetables for about 2 minutes, until they become fragrant.
Step Three
Now, it’s time to add the Jasmine rice to the pot. Stir it well to ensure that the rice is fully coated with the oil and spice mixture. Let it toast slightly for 1 to 2 minutes.
Step Four
Pour the chicken broth into the pot, ensuring all the rice and vegetables are submerged in the broth. Add the two bay leaves, salt, diced fresh pineapple, chopped fresh mango, raisins and slivered almonds to the pot. Give everything a good stir to evenly disperse the ingredients.
Step Five
Turn the heat down to low, cover the pot, and allow the pilaf to simmer for about 20 minutes, or until the Jasmine rice becomes tender and the liquid has been absorbed.
Step Six
Once ready, turn off the heat and allow the pilaf to rest for about 10 minutes with the lid still on. This will allow the remaining moisture to be absorbed and the flavors to meld together.
Step Seven
After the resting period, remove the bay leaves and fluff the rice using a fork. Your Cao Guo-Scented Rice Pilaf is ready to be served! Enjoy this flavorful dish either as a main course or a delicious side.
