It is very important to put the raw garlic on top of the rice before covering everything with water.
Prep Time20 minutesmins
Cook Time1 minutemin
Total Time21 minutesmins
Course: Main Dish
Servings: 8servings
Author: Irina
Ingredients
2cupsriceUncle Ben's Long Grain White Rice
2lbbeefboneless stew beef
4large carrots
2 onion
1/2cup olive oil
1headgarlic
1 tspground cumin
5Tbspbarberry dry berries
1Tbspfreshly ground black pepper
2bay leaves
2Tbspsalt
4cupswaterhot
Instructions
Soak and rinse the rice, at least 2-3 times, then drain.
Cut beef into 1 inch pieces.
Peel and cut the carrots into thick matchsticks.
Peel and dice onion.
Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
Cook beef for one hour on medium-low heat, stirring occasionally.
When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.