The Lazy Man’s Pilaf

Pilav (Turkish), polo (Iranian) and pullao (Indian) are all rice dishes scented with herbs and spices and flecked with meat, fish or chicken. Neither of our versions has the long cooking time or involved technique that a traditional pilaf might require, but that is all the better for those of us with time constraints.

If you are forever in search of a new leftover dish, the Lazy Man’s version should be right up your alley. The other pilaf is more exotic, if you place lamb and raisins in that category.

The secret to any good pilaf in the microwave, as for any rice, is a three-quart casserole to keep boil-overs in check and the reduction in cooking power from high to medium.

We had always felt that rice should be stirred, because stirring is such an important principle in microwave cooking. But then again, we had never tried cooking rice without stirring. One time the inevitable happened--we forgot to stir. Expecting imminent disaster, we found instead a better-textured rice and a new method for making rice. Now we don’t stir. Incidents like this keep us humble.

LAZY MAN’S PILAF

1 tablespoon butter or vegetable or canola oil

1 medium onion, finely chopped

1 cup long-grain converted or basmati rice

1 3/4 cups chicken broth

1 tablespoon chopped parsley

1 1/2 cups cooked and cut-up meat, chicken or fish

Combine butter and onion in 3-quart microwave-proof casserole. Microwave on HIGH (100% power) 2 to 3 minutes or until onion is tender. Stir in rice, coating every grain.

Stir in broth. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH 4 to 6 minutes, or until liquid is boiling. Then microwave on MEDIUM (50% power) 7 to 10 minutes or until most of liquid has been absorbed and rice is tender. Stir in parsley. Cover again and let stand 5 minutes.

During standing time, place meat in small microwave-proof casserole or 1-quart glass measure. Cover with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH 2 to 2 1/2 minutes or until hot, stirring once. Stir into rice and continue to let stand. Makes 4 servings.

PILAF WITH GROUND LAMB AND RAISINS

1 tablespoon oil

3 cloves garlic, minced

2 tablespoons minced ginger root

1 teaspoon cumin

1/4 teaspoon crushed hot red pepper

2 3/4 cups chicken broth

1 cup long-grain or converted rice

1 pound ground lamb, cooked, drained and broken up

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt, optional

1/2 cup raisins

2 tablespoons thinly sliced green onions

1/3 cup slivered almonds or coarsely chopped peanuts

Combine oil, garlic, ginger root, cumin and crushed hot pepper in 3-quart microwave-proof casserole. Stir to coat with oil. Microwave on HIGH (100% power) 3 to 4 minutes or until garlic is slightly brown, stirring after 1 minute.

Stir in broth, rice, lamb, cinnamon, coriander, nutmeg and salt. Cover with lid or plastic wrap turned back slightly and microwave on HIGH 6 to 10 minutes or until liquid is boiling. Then microwave on MEDIUM (50% power) 25 to 30 minutes or until most of liquid is absorbed.

Stir in raisins. Let stand, covered, 5 minutes. Sprinkle with green onions and nuts before serving. Makes 4 servings.