Rice pilaf with apricots, raisins and pine nuts

6 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
1½ cup Rice, brown;long grain
1 pinch Saffron strands; opt
½ cup Apricots, dried;snipped into slivers
½ each Cinnamon stick
8 eaches Cloves
4 eaches Cardamom pods; lightly
Mint sprig crushed Salt & pepper Water
2 eaches Onions; peeled & sliced
⅓ cup Raisins
½ cup Pine nuts;or slivered almonds

Directions

TO GARNISH

Heat half the oil in a heavy-bottomed saucepan. Add the rice and saute for 5 minutes, stirring gently. Add the saffron, if using, the apricots, spices, 1 teaspoon salt and the water. Bring to a boil, then cover tightly and leave to cook over very gentle heat for 45 minutes. Then turn off the heat and leave covered. Saute the onion in the remaining oil for 10 minutes, until softened and lightly browned.

Add to the rice, together with the raisins and nuts. Check the seasonings and stir lightly with a fork. Garnish with a mint sprig to serve.

SERVES:6 SOURCE: _The Complete Vegetarian Cuisine_ by Rose Elliot posted by Anne MacLellan

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