Rice Pilaf with Cashews, Raisins and Pineapple
by Jayni Carey - Free State Studios
3 T butter
1 tsp whole cumin seeds
1 c onion, finely chopped
½ c cashew nuts, roasted
1 tsp coriander seeds, coarsely crushed
½ tsp turmeric
1/8 tsp cayenne pepper
1 c basmati rice
½ c fresh or canned pineapple chunks, drained
2 T raisins
2 c hot chicken broth
2 T fresh cilantro, chopped
Melt the butter in a large saucepan over medium heat. Stir in the cumin seed and cook for 1 minute. Add the onion and cook until tender and light golden brown. Add the cashews, coriander, turmeric and cayenne pepper and cook, stirring often for about 3 minutes, lowering the heat if the mixture begins to burn. Stir in the basmati rice and lightly toast it, stirring frequently for 4 to 5 minutes. Add the pineapple and raisins; continue cooking for 2 minutes more. Pour in the hot chicken broth and bring to a boil. Stir and cover.
Reduce the heat to low and cook the rice for about 15 minutes or until all of the liquid is absorbed and the rice is tender. Let stand, covered, for about 10 minutes. Stir in the chopped cilantro and serve.
Serves 4 to 6.
by Jayni Carey - Free State Studios
3 T butter
1 tsp whole cumin seeds
1 c onion, finely chopped
½ c cashew nuts, roasted
1 tsp coriander seeds, coarsely crushed
½ tsp turmeric
1/8 tsp cayenne pepper
1 c basmati rice
½ c fresh or canned pineapple chunks, drained
2 T raisins
2 c hot chicken broth
2 T fresh cilantro, chopped
Melt the butter in a large saucepan over medium heat. Stir in the cumin seed and cook for 1 minute. Add the onion and cook until tender and light golden brown. Add the cashews, coriander, turmeric and cayenne pepper and cook, stirring often for about 3 minutes, lowering the heat if the mixture begins to burn. Stir in the basmati rice and lightly toast it, stirring frequently for 4 to 5 minutes. Add the pineapple and raisins; continue cooking for 2 minutes more. Pour in the hot chicken broth and bring to a boil. Stir and cover.
Reduce the heat to low and cook the rice for about 15 minutes or until all of the liquid is absorbed and the rice is tender. Let stand, covered, for about 10 minutes. Stir in the chopped cilantro and serve.
Serves 4 to 6.