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Rus Cuisines: Plov Or Pilaf - Page 8

© Dr. Donald R. Houston

A mussel may be full of mud & so vacuum-tight that even washing won't open it.
To check for mud, push with your fingers in opposite directions to make both shells slide open.
If a mussel is full of mud, discard it.
Place mussels in a large pan, add white wine and garlic, cover and cook over high-heat for 5-7 minutes until opened.
Remove mussels from shells, discard beards and reserve mussels.
Strain the cooking liquid through muslin and add enough water to make it up to 700 ml.
Pre-Set oven at 35O deg-F.
Melt butter in a heavy-based pan and cook onion slowly until soft but not brown.
Add rice and cook, stirring, until grains are transparent and butter is absorbed.
Add mussel liquid with pepper.
Cover pan, bring to a boil then cook in oven for 15 minutes.
Stir in mussels, cover and continue cooking for 5 minutes.
Allow rice to stand for 5-10 minutes before serving.

ORIGIN: Olga Timohina, Moscow-Russia, circa 2003
http://www.RusCuisine.com

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Title: Azerbaijani Plov - Azerbaijanian Plov
Categories: Azerbaizhan, Ethnic, Sidedish, Grain, Nut
Yield: 6 Servings

1/2 c Blanched almonds
2 tb Butter
1 c White long-grain rice*
2 c Chicken stock
1/2 ts White sesame seeds
1/4 ts ground ginger
1/4 ts Salt
Ground black pepper

*NOTE:
Best when made with Basmati rice.

Preheat oven to 350 deg-F.
Spread almonds on a cookie sheet in a single layer and toast in the oven for about 5 minutes. Watch for any sign of burning, being sure to regulate heat accordingly. Set aside.
Melt butter in a heavy 2-quart casserole set over med-heat.
Add rice and stir with a wooden spoon until the rice turns white & opaque.
Stir in sesame seeds, then pour in chicken stock, ginger, salt and a few grindings of black pepper.
Stir constantly, then bring to a boil, cover casserole tightly and bake in center of oven for 20-25 minutes until the liquid has all been absorbed and rice is tender.
Sprinkle the reserved almonds over the rice then serve immediately.

ORIGIN: Dr. Zora Mizdalin, Yerevan-Armenia, circa 2003

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Title: Krimskaya Moluska Plov - Crimean Mussel Plov
Categories: Ukrainian, Ethnic, Seafood, Grain, Maindish
Yield: 1 Pilaf

2 qt Mussels
1/2 c White wine
1 ea Clove garlic crushed
1 oz Butter
1 ea Onion thin sliced
11 oz Rice
Salt & pepper to taste
2 tb Parsley chopped

It is necessary to wash mussels carefully & completely to rid them of sand & mud.
Left for 1 hr. in 1-2 gallons of cold water with a handful of salt, they disgorge & release some sand.
Clean the mussels by rubbing them against each other in water.

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