I actually have a couple of tea subscription box reviews coming up shortly, and by shortly I mean within the next month or so, with some exciting blends that I can't wait to share with you. But today I'll be sharing not only my own recipe, but a whole menu of recipes that feature TEA as an ingredient! Yup, I pulled the rest of the Progressive Eats bloggers right into my ingredient of the moment when I volunteered to host this month.
But hey, simple doesn't negate delicious. I've been enjoying a decaffeinated black tea with vanilla lately, and knew it would lend itself well to food. I used tea bags and water as the liquid in this rice pilaf, where normally I'd probably use stock or broth. And while it didn't really taste like tea, it did add some lovely and complex flavors to the final dish.
yield: serves 4
Vanilla Black Tea Rice Pilaf
prep time: 5 MINScook time: 20 MINStotal time: 25 mins
Rice infused with the flavors of vanilla, black tea, and cinnamon, and studded with pine nuts and golden raisins.
INGREDIENTS:
- 2 tablespoons coconut or olive oil
- 3 large green onions (scallions), finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon ground cinnamon
- 1 cup white rice (medium to long grain, jasmine, or basmati)
- 1 1/2 cups water
- 2 vanilla black tea tea bags (recommended: Harney & Sons Vanilla Comoro)
- 1/4 cup toasted pine nuts
- 1/4 cup golden raisins
- big handful of roughly chopped mixed fresh parsley, mint, and cilantro
- kosher salt
- freshly ground black pepper
INSTRUCTIONS:
- Heat oil in a medium saucepan over medium-high. Add green onion, garlic, and a big pinch of salt and pepper; cook, stirring, until both are tender, ~3 minutes. Add cinnamon and rice and cook, stirring often, until some grains are translucent and starting to turn golden in spots, about 3 minutes.
- Add water and tea bags, then season with another big pinch of both salt and pepper. Bring to a boil, reduce heat, cover (use the lid to secure the tea bag strings), and simmer until rice is tender and liquid is absorbed, 12–15 minutes.
- Remove pan from heat, hold on to the tea bag strings as you lift the lid; press against side and shake to leave all the good stuff in the pan, then discard the tea bags. Use a fork the fluff the rice, then stir in the pine nuts and raisins; cover with a clean kitchen towel and the lid, then let it sit for 10 minutes undisturbed.
- Scatter the herbs over the top, fluff again, and serve.
©All Roads Lead to the Kitchen
Created using The Recipes Generator
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features recipes that have one special ingredient in common - TEA! We had a lot of fun creating them, and hope you'll enjoy trying them, too (and I'm hosting this month right here at All Roads Lead to the Kitchen). Our menu includes everything from beverages to bread, an entree to sides, and of course some desserts so we can finish on a sweet note.
If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
TEA Party (recipes featuring tea)
Drinks
- Matcha Pisco by Spice Roots
- Raspberry Iced Tea Margarita by Creative Culinary
Bread
- Earl Grey Dinner Rolls by The Redhead Baker
Main Course
- Tea Smoked Duck (Gluten Free) by The Heritage Cook
Veggies/Side Dishes
- Southern Sweet Tea Roasted Corn by Pastry Chef Online
- Vanilla Black Tea Rice Pilaf by All Roads Lead to the Kitchen
Desserts
- Chai-infused Madeleines by Mother Would Know
- Glazed Lemon Tea Scones by That Skinny Chick Can Bake
- Strawberry Blueberry Hibiscus Crumble by The Wimpy Vegetarian
