Beef Pilaf with Brown Rice

Ingredients

• boneless lean beef3.63 oz (103 g)
• yellow onion1.06 oz (30 g)
• carrots1.55 oz (44 g)
• refined sunflower oil0.35 oz (10 g)
• wild rice3.39 oz (96 g)
• water4.41 oz (125 g)
• garlic0.6 oz (17 g)
• ground turmeric0.01 oz (0.2 g)
• black peppercorns0.01 oz (0.2 g)
• ground coriander0.01 oz (0.2 g)
• paprika0.01 oz (0.2 g)
• ground cumin0.01 oz (0.2 g)
• dried barberries0.01 oz (0.3 g)
• fine salt0.14 oz (4 g)

Directions

1. Add one roughly chopped onion to the hot oil and cook until very dark; remove and discard it.
2. Cut the beef into large pieces, season with salt, and brown in the flavored oil. Cut another onion into strips, add it, and cook with the beef until deep golden. Add the paprika, turmeric, coriander, and black pepper.
3. Bloom the spices in the oil for 20–30 seconds, add water and salt, and cook until the beef is tender.
4. Remove the beef, cut it into strips, and return it to the cooking liquid with the carrot cut into batons.
5. Wash the rice thoroughly, rubbing the grains gently between your palms.
6. Spread the rice over the meat, cover with about 5/8 inch (1.5 cm) of water, and add the barberries and cumin rubbed between your palms to release the aroma.
7. Cook uncovered until the rice has absorbed most of the liquid. Cover and finish in a 285–300°F (140–150°C) oven for 10–25 minutes, depending on the rice and amount of water.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.