Rice Pilaf With Currants, Golden Raisins, And Pine Nuts

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* Exported from MasterCook *

 

Rice Pilaf With Currants, Golden Raisins, And Pine Nuts

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 127

Serving Size : 4 Preparation Time :0:00

Categories : Rice Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons zante currants or dark raisins

2 tablespoons golden raisins

2 1/4 cups vegetable broth

preferably Basic Vegetable Broth

(see separate recipe)

OR low-sodium canned

3 tablespoons extra-virgin olive oil

1/2 cup finely chopped onion

2 large garlic clove -- crushed

1 1/2 cups long-grain white rice

rinsed well and drained

1/2 teaspoon ground turmeric

1 cinnamon stick

OR 1/4 teaspoon ground cinnamon

Salt and freshly ground black pepper -- to taste

1/4 cup pine nuts or slivered almonds -- toasted

(see separate recipe for Toasting Nuts)

 

MAKES 4 TO 6 MAIN-COURSE OR 8 SIDE-DISH SERVINGS

 

Originating in the Middle East, rice pilaf is perhaps the most basic of all

rice dishes. While there are various ingredients that can be added to it,

the following recipe is a fairly standard one, substantial enough for

dinner. Other dried fruits, such as apricots, figs, or dates, can be used

in lieu of the currants or raisins. To make plain rice pilaf suitable as a

bed for vegetables or a simple side dish, omit the fruits, nuts, and

cinnamon, as well as the garlic and turmeric, if desired.

 

Place the currants and golden raisins in a small bowl with enough warm

water to cover for 10 minutes. Drain well and set aside.

 

Meanwhile, in a small saucepan, bring the broth to a simmer over

medium-high heat. Cover, remove from the heat, and set aside.

 

In a large wide saucepan, heat the oil over medium heat. Add the onion and

cook, stirring, for 2 minutes. Add the garlic and cook, stirring, until

the garlic is fragrant and onion is softened but not browned, 2

minutes. Add the rice and cook, stirring, until the rice begins to turn a

very pale brown, about 3 minutes. Immediately add the hot broth, turmeric,

cinnamon, salt, and pepper; stir well to combine. Bring to a brisk

simmer. Reduce the heat to low, cover, and simmer until all the liquids

have been absorbed, 16 to 18 minutes. Remove from the heat and let stand,

covered, for 5 minutes.

 

Uncover the saucepan and remove the cinnamon stick, if used. Fluff the

pilaf with a fork. Add the fruits and nuts, tossing with the fork to

combine. Serve at once.

 

Per Main-Course Serving: Calories 470 - Protein 14g - Total Fat 16g -

Saturated Fat 2g - Cholesterol 0mg - Carbohydrate 71g - Dietary Fiber 6g -

Sodium 298mg

 

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