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Nut And Fig Pilaf

21st.Century.Chef's picture
Ingredients
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Roasted coriander seeds 1 Teaspoon, crushed
  Roasted cumin seeds 1 Teaspoon, crushed
  Dried red chilies 2 , crushed
  Ground cinnamon 1 Teaspoon
  Carrots 2 Large, sliced
  Celery sticks 2 , sliced
  Brown rice 12 Ounce (275 Gram)
  Vegetable stock 1 1⁄2 Pint (900 Milliliter)
  French beans 4 Ounce, halved (125 Gram)
  Green peas 2 Ounce, thawed (50 Gram)
  Dried figs 2 Ounce, chopped (50 Gram)
  Cashew nuts 2 Ounce, toasted (50 Gram)
  Chopped coriander/Parsley 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large frying pan, heat the oil and add the chopped onion, coriander, garlic, cumin seedsand ground cinnamon. Gently fry for about 5 minutes or till the onions starts to get tender. Add the carrots and celery and season with salt and pepper to taste.
3) To the pan, add the rice and for about a minute, stir-fry. Pour in the vegetable stock and bring the mixture to a boil. Cover and gently cook over low heat for 20 minutes.
4) Add all the remaining ingredients and cook for another 10 to 15 minutes, till the rice is completely cooked and the vegetables have softened.

SERVING
5) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Fig
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
4

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