I’ve been wanting to make a jewelled rice pilaf for a while now and finally got round to it! The ‘jewels’ in the pilaf are the colourful fruit and nuts. These jewels not only provide colour but also a variety of textures and flavours. The aromatic whole spices complete this fluffy rice dish. My favourite thing about this pilaf is that it’s so easy to make and is ready to eat in around 20 minutes. It makes a perfect side dish to accompany a hot curry or my Curried Coconut Dahl. All the ingredients should be available in larger supermarkets. I used fresh bay leaves but you can substitute dried.
This recipe is shared with Simply Natural Saturdays and Recipe of the Week.
Jewelled Rice Pilaf with Fruit and Nuts
½ tbsp coconut oil
2 tbsp dried cranberries
2 tbsp golden raisins
2 tbsp chopped dried apricots
2 tbsp flaked almonds
2 tbsp chopped pistachios
2tbsp coconut flakes
2 cinnamon sticks
2 bay leaves
4 green cardamom pods
240g basmati rice, washed and drained
- Melt the coconut oil over a medium heat in a medium saucepan. Add the fruit, nuts and spices and cook, stirring, for 2-3 minutes. Add the rice and cook for 1 minute. Add 570ml water, bring to the boil, cover and reduce heat to low.
- Cook until all the water has been absorbed, then turn off the heat and leave undisturbed for 10 minutes. Quickly fluff up the rice with a fork before serving.