Sprinkle with cilantro leaves, drizzle with some olive oil and serve! Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. When ready to serve, transfer the rice pilaf to a serving plate. Steam until the clams open and everything is heated through, 7 to 8 minutes. Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. This will help absorb the moisture in the pot so the rice is fluffy and not mushy. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Remove the rice from the grill, remove the lid and fluff with a fork.

Divide the stock, wine and butter between each packet. Bring up all 4 sides of the foil, but don't seal. Distribute the garlic, peppers and onions evenly between the packets. Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes. Bring to a gentle boil then season with salt and cover the pot. Add the rice, stirring to coat, and toast, about 2 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. If using a charcoal grill, build an even layer of hot coals on the bottom.įor the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven.

Grilled clams casino recipe