Quebec Grain-Fed Veal Pilaf

Type of cut: cubes

Yield: 6 to 8 servings

Degree of difficulty: easy

Preparation: 20 minutes

Cooking: 40 minutes

Cooking method: simmering

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Ingredients

  • 750 g (1 1/2 lb) small cubes of Quebec Grain-Fed Veal
  • 30 ml (2 tbsp) olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 10 ml (2 tsp) ground coriander
  • 5 ml (1 tsp) ground cumin
  • 5 ml (1 tsp) dried sage
  • 1 ml (1/4 tsp) ground cardamom
  • 250 ml (1 cup) unsweetened apple juice
  • Salt and pepper to taste
  • 375 ml (1 1/2 cup) basmati rice
  • 500 ml (2 cups) chicken stock
  • 80 ml (1/3 cup) currants
  • 15 ml (1 tbsp) fresh mint, minced
  • 125 ml (1/2 cup) peeled almonds, grilled

Preparation

  1. In a large casserole, sauté the cubes of grain-fed veal, in oil,  in 2 batches, at high heat, until the meat is nicely browned.
  2. Add the onion and carrots, and sauté for 5 minutes, stirring frequently. Add the ground coriander, ground cumin, dried sage and the ground cardamom, and continue cooking for 30 seconds.
  3. Add the apple juice, salt and pepper, and bring to the boil. Cover and simmer for 15 minutes.
  4. Add the rice, chicken stock and currants, then bring to the boil. Simmer covered for another 15 minutes until the rice is cooked.
  5. Garnish with the grilled almonds and fresh mint.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011

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