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Brown Rice Spiced Pilaf

Diet.Chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Blanched almonds 1 Tablespoon, flaked / chopped
  Onion 1 , peeled and chopped
  Carrot 1 , peeled and diced
  Flat mushrooms 8 Ounce, thickly sliced (225 Gram)
  Cinnamon 1⁄4 Teaspoon
  Dried chile flakes 1 1⁄4 Pinch
  Dried apricots 2 Ounce, roughly chopped (50 Gram)
  Currants 1 Ounce (25 Gram)
  Orange 1 , zested
  Brown basmati rice 12 Ounce (350 Gram)
  Vegetable stock 1 1⁄2 Pint (900 Milliliter)
  Freshly chopped coriander 2 Tablespoon
  Freshly snipped chives 2 Tablespoon
  Freshly ground black pepper To Taste
  Snipped chives 1 Tablespoon (For Garnish)
  Salt To Taste
Directions

1. Preheat the oven to 200°C/ 400°F/Gas Mark 6. Heat the oil in a large flameproof casserole and add the almonds. Cook for 1—2 minutes until just browning. (Be very careful as the nuts will burn very easily).
2. Add the onion and carrot. Cook for 5 minutes until softened and starting to turn brown. Add the mushrooms and cook for a further 5 minutes, stirring often.
3. Add the cinnamon and chilli flakes and cook for about 30 seconds before adding the apricots, currants, orange zest and rice.
4. Stir together well and add the stock. Bring to the boil, cover tightly and transfer to the preheated oven. Cook for 45 minutes until the rice and vegetables are tender.
5. Stir the coriander and chives into the pilaf and season to taste with salt and pepper. Garnish with the extra chives and serve immediately.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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