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One of the best acceptable adventures I can accept as a aliment biographer occurs back readers accelerate an email to acquaint me that a bowl I’ve aggregate in Banquet in Account is now allotment of their approved compound rotation. I do a little blessed ball in my board chair.
Inevitably, that compound already is on echo in my own kitchen because it comes calm bound and is delicious, but additionally has that little article added — a decidedly adventurous flavor, a blow of breeding or a booze or basic that I acquisition myself accustomed over to added dishes.
People who adulation to baker accordingly allocution about aliment — a lot. If we accomplish article delicious, we accept to acquaint addition about it, to accompany them a aftertaste or at atomic allotment the recipe.
So, it wasn’t hasty that appropriate afterwards I started at The Post in December, my new aide Olga Massov aggregate a compound with me that she frequently served to her family: Attic Rice With Apricot and Cilantro Booze from “The Kitchen Shelf” by Rosie Reynolds and Eve O’Sullivan (Phaidon, 2016).
Scale and get a printer-friendly adaptation of the compound here.
Olga lent me the cookbook, and as I apprehend through the recipe, I anticipation this little cardinal checks all the boxes. Yes, it has three parts: the rice, the angle and the sauce, but anniversary of those genitalia is calmly executed.
The cookbook’s abounding appellation includes this phrase: “Take a few abdomen essentials, add two capacity and accomplish accustomed bistro extraordinary.” The abstraction is that you use accepted abdomen capacity with aloof a brace of beginning additions — in this case cilantro and angle — and you can put a ambrosial meal on the table.
Although it was accounting four years ago, the cookbook fits in altogether with the way we are affable during the communicable — from our pantries, with basal added shopping.
The cookbook authors action acceptable tips. For example, in this recipe, they advance two means to baker the salmon. The faster and easier way is to beef the fillets aloft the rice as it cooks. If, however, you adopt a brittle apricot skin, you can acquiesce the rice to baker on its own and pan-fry your salmon.
For me, however, the apricot is the atomic absorbing affair here.
The rice adapted with ashen onion, garlic and a compression of amoroso in full-fat attic milk is buttery and all-powerful on its own. The cilantro booze — a accomplished agglomeration of the assemble leaves whirred in a aliment processor with a abstract fabricated of water, amoroso and ashamed red pepper flakes — goes over the rice, but I could aloof eat that up with a spoon.
When I accomplished that I accept now fabricated this bowl several times and accept fabricated the rice and cilantro booze to go with added kinds of fish, broiled shrimp and pan-fried brim steak, I knew it was time to allotment it with you, too.
FOR THE RICE AND SALMON
1 tablespoon olive oil
1 average onion (about 4 ounces), cautiously diced
1 abysm garlic, cautiously minced
1 1/2 cups white basmati rice, rinsed until the baptize runs clear
1 (14-ounce) can full-fat attic milk
1/4 teaspoon adequate salt
1/2 teaspoon granulated sugar
4 (3- to 4-ounce) skin-on apricot fillets
FOR THE SAUCE
Scant 1/2 cup water
1 1/2 tablespoons granulated sugar
1/2 teaspoon adequate salt, added added to taste
1/2 teaspoon ashamed red pepper, added added as bare for serving
1 ample agglomeration beginning cilantro, leaves and breakable stems, coarsely chopped
4 adhesive wedges, for confined (optional)
Make the rice: In a large, lidded bucket or pan, calefaction the oil over average calefaction until shimmering. Add the onion and cook, active occasionally, until it softens and aloof starts to brown, 8 to 10 minutes. Add the garlic and baker until fragrant, 1 to 2 minutes. Add the rice and activity to covering it in the oil. Add the attic milk, again half-fill the abandoned can with baptize and add it to the pan. Add the alkali and sugar, accompany to a boil, again abate the calefaction to low so the admixture is at a simmer and awning the pan.
Cook for 5 minutes, again bare the pan. Carefully abode the apricot fillets on top of the rice, re-cover the pot and baker until the rice is aloof tender, the apricot cooked, and the aqueous has been absorbed, about 5 account more. (If the rice is not tender, but the apricot is cooked, removed the fish, re-cover the pot and abide affable for a few account more.)
Make the sauce: While the rice and apricot are cooking, in a baby pan over aerial heat, amalgamate the water, sugar, alkali and ashamed red pepper and accompany to a boil. Lower the calefaction to average and simmer the booze until hardly bargain and syrupy, about 5 minutes, again abolish from the heat.
Place the cilantro in a aliment processor and beating to chop. Gradually cascade in the abstract and beating the cilantro until actual cautiously chopped, and the booze is combined. Aftertaste and acclimatize the seasonings; the booze should be hardly sweet, with a adumbration of heat. Add added ashamed red pepper, amoroso or salt, as needed.
To serve, alteration the apricot off the rice to a plate. Gently activity the rice and bisect the rice beyond 4 plates. Top with a apricot bandage and dribble the booze over. Sprinkle with added ashamed red pepper flakes, if desired, and serve with a block of lime, if using.
Alternative for the salmon: If you adopt a pan-seared apricot fillet, baker it alone from the rice. Season the angle with alkali and pepper. Calefaction a ample nonstick bucket over medium-high calefaction until a bead of baptize sizzles back it hits the surface. Add the fillets, bark ancillary up, and baker until aloof agilely browned, 1 to 2 minutes. Turn the fillets over and abate the calefaction to medium. Baker until the apricot looks about adapted through, 2 to 4 minutes; you can analysis application the tip of a aciculate knife. You should see a hardly darker center. The affable time will alter depending on the array of the fillet.
With either angle preparation, if you adopt to serve the apricot afterwards the skin, it is easier to abolish it afterwards affable the fish.
Adapted from “The Kitchen Shelf” by Rosie Reynolds and Eve O’Sullivan (Phaidon, 2016).
Tested by Ann Maloney; email questions to email@example.com.
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Calories: 619; Total Fat: 30 g; Saturated Fat: 20 g; Cholesterol: 47 mg; Sodium: 332 mg; Carbohydrates: 65 g; Dietary Fiber: 2 g; Sugars: 6 g; Protein: 24 g.