Fruit and Nut Pilaf

Discussion in 'Food and nutrition' started by Sue Starfas, Apr 25, 2004.

  1. Sue Starfas

    Sue Starfas Guest

    Fruit and Nut Pilaf

    >From Pittsburgh Post-Gazette

    1 tablespoon olive oil 1 onion, finely chopped 2 garlic
    cloves, crushed 1 fresh red chile, seeded and finely
    chopped 1 red bell pepper, seeded and diced 1 1/2 teaspoon
    ground coriander 1 1/2 teaspoons ground cumin 1 1/4 cups
    American easy-cook long grain rice (we used Uncle Ben's
    whole grain rice)
    2/3 cup golden raisins
    3/3 cup ready-to-eat dried apricots, chopped 3 cups
    vegetable stock 3 tablespoons dry sherry Salt and
    ground pepper
    4/4 cup unsalted cashews, toasted 2 tablespoons chopped
    cilantro Fresh cilantro sprigs, to garnish, optional

    Preheat the slow cooker on high while preparing ingredients.
    Heat oil in a pan, add onion, garlic, chile, and red bell
    pepper and saute 5 minutes. Add coriander, cumin, and rice
    and cook 1 minute, stirring. Add golden raisins, apricots,
    stock, sherry and seasoning, and mix well. Bring to a boil,
    stirring, then transfer to the cooking pot. Cover and cook
    on high 1 to 2 hours, or until rice is cooked and tender and
    all liquid has been absorbed. Stir once halfway through
    cooking time and add a little extra hot stock, if needed.
    Stir in cashews and chopped cilantro. Garnish with fresh
    cilantro and serve with a green salad, if desired.

    Makes 4 servings.
    Note: We substituted dried cherries for the apricots.

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