Nut and Fig Pilaf
|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|
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.
5) Serve hot.