To make an easy rice pilaf, toast 1/2 cup of broken spaghetti noodles in butter for two minutes. Mix in 1/2 cup chopped onion, and cook for one minute before adding 1 cup of basmati rice, a dash of salt and allspice and cooking for two additional minutes. Combine with 2 cups of broth, cover, and simmer for 15 minutes. In a separate pan, cook 1/2 cup each of raisins and almonds, and combine with the noodle mixture.Continue Reading
For a savory Moroccan pilaf that makes four servings, melt 1 tablespoon of butter in a 4-quart Dutch oven over medium heat. Stir in 1 cup of diced onions, 2 teaspoons of Moroccan spice blend ras el hanout and 3/4 teaspoon of salt, then cook for three minutes or until the blend is translucent.
Pour in 1 cup of rinsed, uncooked basmati rice, and cook for one minute. Stir in 2 cups of vegetable stock, 1/2 cup of chopped apricots and 1/2 cup of golden raisins. Over high heat, stir frequently, and cook until the sauce boils. After covering the pan, reduce the heat to low, and cook for 18 minutes or until tender. Avoid overcooking so that the food does not become mushy.
Mix in 1/2 cup of chopped, salted pistachio nuts. Serve warm.Learn more about Nuts & Grains