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.

Clams casino on grill