MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Georgian Funeral Rice (Shila Plavi)
 Categories: Lamb/mutton, Vegetables, Rice, Wine, Cheese
      Yield: 4 Servings

      2 tb Vegetable oil
     12 oz Boneless lamb leg or loin;
           - trimmed, in 1/2" chunks
  1 1/2 ts Salt; more to taste
      1 lg Onion; fine chopped
  1 1/2 c  Short-grain rice
      1 tb Caraway seeds; +1 ts,
           - fine ground
      1 tb Fresh ground pepper;
           - more for garnish
      1 ts Dill seeds (optional)
    3/4 c  Dry wine
  3 1/4 c  Meat stock; divided
      1    Bay leaf
      3 tb Unsalted butter;
           - room temperature
      1 c  Pecorino; coarse grated,
           - more for garnish

  To a pot set over high heat, add the oil. When it's shimmering and
  hot, add the lamb, sprinkle with the salt, and cook, stirring every
  minute or so, until browned with a few pink spots remaining, about
  5 minutes. Turn the heat to medium-high, add the onions, and cook,
  stirring occasionally, until they're soft and translucent (but not
  browned), about 7 minutes more.

  Add the rice and cook, stirring continuously, until coated in oil
  and translucent, about 2 minutes. Stir in the caraway, black
  pepper, and dill seeds if using, then pour in the wine and cook,
  stirring continuously, until the liquid has mostly evaporated,
  about 1 minute more. Turn the heat to high and add 1-1/2 cups of
  the stock and the bay leaf. When the liquid boils, turn the heat
  down to maintain a strong simmer and cook, stirring every minute or
  so, until most of the liquid has evaporated, 6 to 8 minutes. Add
  the remaining stock, return the liquid to a boil, then simmer,
  stirring frequently, until the rice is cooked to your liking, about
  8 minutes for al dente or 11 for soft. Remove from the heat.

  Add the butter and pecorino and stir until both have melted, about
  1 minute. Season the shila plavi with salt to taste, then serve
  immediately, sprinkled with more pecorino and black pepper.

  Note: An equal weight of ground lamb, though nontraditional, may be
  substituted with excellent results.

  Nobody knows how shila plavi came to be associated with
  funerals-even Georgian food historians are stumped. But if Occam's
  razor is to be believed, it's probably because the dish is so
  deeply soothing that it makes a wonderful balm against hardship and
  grief. So live a little, and eat Georgian funeral rice.

  Recipe by Benjamin Kemper

  Recipe FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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