Comments on: Modified Uzbek Plov (Pilaf)

By: Sharon Herbitter

Sharon Herbitter — Mon, 30 Jan 2012 02:10:52 +0000

🙂

I knew. I would like it better that way.

By: jimcassio

jimcassio — Mon, 30 Jan 2012 02:02:34 +0000

When I say “pan-fry” (above), I mean without actually frying in oil!

By: jimcassio

jimcassio — Mon, 30 Jan 2012 00:41:18 +0000

Sharon,
You’re right about the photo. Sorry to get the photo mixed up with that particular version of the recipe. However, I have made this dish with all kinds of rice! The short grain rice I would normally use is not a gummy rice. It’s California brown short-grain rice (organic), and I would normally pan-fry it to a golden brown to add nuttiness. Let me know what you decide to use and how it turns out!

By: Sharon Herbitter

Sharon Herbitter — Sun, 29 Jan 2012 23:05:45 +0000

I just made this and it did not come out like the picture at ALL. First of all, the short-grain rice was very gummy (as short-grain rice tends to be). I’m not sure what I was thinking when I looked at the picture and saw the individual grains of rice, but now that I look at it they do not look like short-grain rice. Is it possible that you used long-grain rice?

I would make it again, but I would not use short-grain rice next time.

By: jimcassio

jimcassio — Fri, 28 Oct 2011 17:16:32 +0000

That’s great!
I just made another batch a couple of days ago – this time with apricots and pistachios (instead of golden raisins and almonds). I like this version better, but I must admit that my family prefers the version with almonds and raisins!

Note to Susan: I’m about to make your Miso Soup. Again! Yes, we all loved it! But last time I put in too many noodles. This time I will go minimal with the noodles.

By: cheried

cheried — Fri, 28 Oct 2011 16:19:00 +0000

I made it last night and it was really good. I don’t use free oil so I just put the onions, carrots and garlic in a dry stainless pan. Worked great. What a great way to use leftover rice.

By: Easy Vegan Recipes

Easy Vegan Recipes — Sun, 23 Oct 2011 10:19:34 +0000

Looks great, i went to some Asian food tasting event and they were serving something similar,though i don’t think it was really vegan …

By: SusanV (admin)

SusanV (admin) — Tue, 18 Oct 2011 21:46:58 +0000

Daniela, I suggest that you post the link to the recipe on your Facebook page. That way, people can come here to see the phot and read the other comments.

By: Daniela

Daniela — Tue, 18 Oct 2011 21:44:23 +0000

I absolutely love this recipe. My husband and daughter(17) did as well. I made the recipe just as written and I wouldn’t change a thing! I would have to add that the portion size is extremely generous;-). I want to share this on my FB page…how do I do this? P.S. This is going to be delicious for breakfast:0)

By: jimcassio

jimcassio — Mon, 10 Oct 2011 15:24:19 +0000

Julie – I’m glad you liked it! The recipe leaves a lot of room to add and subtract, so it never gets boring. Sometimes I like it more nutty, or more fruity. Great alternate choices are apricots and pistachios. Also, browning the rice in a dry frying pan (before cooking) will also add nuttiness!