.png)
.png)
Pilaf with Fruit & Nuts
SERVES: 4
Ingredients:
¼ cup slivered almonds
2 tablespoons pumpkin seeds
2 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, very finely chopped
1 cup basmati rice
½ teaspoon ground cinnamon
½ teaspoon ground cumin
2 cups chicken stock
½ teaspoon sea salt flakes
¼ teaspoon freshly ground black pepper
½ cup dried currants or sultanas
Fresh parsley leaves, chopped, to garnish
Directions:
Place a small dry frypan or skillet over a medium-high heat. Add the almonds, seeds and pine nuts and toast until lightly fragrant. Remove and place them on a separate plate to stop them cooking.
Place the oil in a medium saucepan over a medium-high heat. Add the onion and saute for a few minutes until translucent but not yet browned. Add the garlic and saute for a further minute.
Add the rice and stir for about a minute. Add the spices and stir until they are also fragrant. Add the stock, salt, pepper and dried fruit. Bring to a simmer, partially cover with the lid and reduce to a low heat. Allow to simmer for about 15 minutes or until no water remains in the pot. Turn the heat off completely, completely cover with the lid and allow to stand for 5 minutes.
To serve, fluff the rice with a fork and add most of the almonds and seeds. Place on the serving plate and garnish with the remaining almonds/ seeds and the fresh parsley leaves.