Rice pilaf with apricots, raisins and pine nu

Yield: 6 Servings

Measure Ingredient
¼ cup Olive oil
1½ cup Rice, brown;long grain
1 pinch Saffron strands; opt
½ cup Apricots, dried;snipped into slivers
½ Cinnamon stick
8 Cloves
4 Cardamom pods; lightly crushed Salt & pepper Water
2 Onions; peeled & sliced
⅓ cup Raisins
½ cup Pine nuts;or slivered almonds
Mint sprig


Heat half the oil in a heavy-bottomed saucepan. Add the rice and saute for 5 minutes, stirring gently. Add the saffron, if using, the apricots, spices, 1 teaspoon salt and the water. Bring to a boil, then cover tightly and leave to cook over very gentle heat for 45 minutes. Then turn off the heat and leave covered. Saute the onion in the remaining oil for 10 minutes, until softened and lightly browned. Add to the rice, together with the raisins and nuts. Check the seasonings and stir lightly with a fork.

Garnish with a mint sprig to serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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