Featured Special: Basmati Rice

Basmati is a variety of long grain rice notable for its rich flavour. In Sanskrit, its name means "fragrant one". The free-flowing grains are used in a variety of dishes including pulaos, pilafs, and biryanis.

Basmati Rice 2 cups Basmati rice 2 tbsp unsalted butter 3 1/3 cup water 1 tsp salt Rinse rice in several changes of cold water until water runs clear. Drain well. Melt butter in heavy pot over moderate heat, then add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid absorbed.

Curried Rice with Lentils & Fried Onions

1 cup Puy lentils, rinsed

1 cup Basmati rice, rinsed and soaked

2 cups water

2 tsp Madras curry powder

pinch cayenne

1/2 tsp garam masala

2 tbsp butter

1 cup crispy fried onions

Cover the rinsed lentils with 2 inches water and bring to a boil. Reduce the heat, partially cover and simmer for 15 minutes. The lentils should be cooked but still holding their shape. Drain and set aside.

Meanwhile, bring the rice, water, and curry to a boil. Reduce heat, cover and simmer 15 minutes, until the water has been absorbed.

Fluff the rice with a fork, add the drained lentils, cayenne, garam masala, and the butter. Fluff again, season with salt and pepper, and transfer to a warm serving platter. Garnish with parsley and crispy onions.  

Baked Rice with Parmesan Cheese

1 tbsp butter

1 tbsp olive oil

1 clove garlic, minced

1 small onion, chopped

1 bay leaf

1 1/2 cups Basmati rice, rinsed and soaked

2 1/4 cup stock (chicken or vegetable)

1/2 cup grated Parmesan

2 tbsp chopped parsley

Preheat oven to 350F.

In an oven-proof pan, heat the butter and oil over medium heat and cook the onion and garlic until the onion is soft but not browned, about 5 minutes.

Add the rice and stock, stir, cover tightly and bake 30-35 minutes or until all the liquid is absorbed. Fluff with a fork, toss in the cheese and season with salt and peper. Top with parsley and serve.

Middle Eastern Lamb with Rice & Nuts

3 tbsp rice bran oil or canola oil

1/2 cups pine nuts, toasted in a dry pan

1 1/2 lbs cubed lamb (sirloin, leg or shoulder)

1/8 tsp ground nutmeg

1 1/4 tsp ground cardamom

1 1/4 tsp ground cinnamon

1 3/4 cup Basmati rice, rinsed and soaked

1 small onion, chopped

3 cups stock (lamb or chicken)

1 bay leaf

2 tbsp butter

Combine the nutmeg, cinnamon, cardamom with 1 tbsp of oil and rub into the lamb. Set aside for 1 hour. Heat 1 tbsp of oil, over medium heat, and cook the onion until soft but not browned, about 5 minutes. Add the rice and toss well to coat the grains. Add the stock and bay leaf and bring to a boil, reduce the heat, cover tightly and simmer for 15 minutes or until the stock is absorbed. Toss with the butter, season with salt and pepper and set aside to keep warm. Be sure to remove the bay leaf.

Heat the remaining 1 tbsp oil over medium heat and cook the lamb to desired doneness. Season with salt and pepper. Serve the lamb cubes on top of the rice and garnish with the nuts.

Serve with a tomato and cucumber salad and warm naan or pita bread.