Monday, 19 April 2010

Fruit & Nut Pilaf with Wild Rice

I've made this a couple of times recently to serve with lamb, and it goes with it very nicely. We've been eating a fair bit of lamb in the last few weeks. (For some reason the lamb we ordered last summer failed to gain sufficient weight during the fall and early winter, so our "fall" lamb arrived from the butcher in March, and we are making up for lost time.) However it would also be good with beef or chicken. Curries, or Moroccan flavoured dishes would go well.

4 to 6 servings
1 hour 20 minutes - 20 minutes prep time

Fruit and Nut Pilaf with Wild Rice
Prepare the Seasonings:
1 teaspoon curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 teaspoon salt

Mix them in a small bowl and set them aside.

3 or 4 shallots
1 or 2 cloves of garlic
2 tablespoons mild vegetable oil

Peel and mince the shallots and the garlic. Sauté the shallots in a small skillet with the oil until soft and slightly browned. Add the garlic and sauté a minute more, then add the spices and mix in well, cooking for another minute or two.

Remove all this to your rice cooker (or other pot).

Finish the Pilaf:
1 cup brown rice, rinsed and drained
1 cup wild rice, rinsed and drained
2 tablespoons chopped dried apricots
2 tablespoons golden raisins (sultanas)
2 tablespoons dried cranberries
2 tablespoons chopped, shelled pistachios
2 tablespoons chopped almonds
4 1/4 cups water

Chop the apricots, pistachios and almonds, and add them along with the remaining ingredients to the rice cooker or pot. Turn it on and cook until done. If you are cooking it on the stove, bring to a boil, then reduce the heat and cook over low heat until done. I found this took longer than expected; allow 50 to 60 minutes. (My brown rice is usually done in 40 to 45 minutes.)

1 comment:

Joanne said...

I think I often like side dishes like this better than the main course! Looks delicious. So colorful!