This Pilaf pairs well with any meat dish but pairs exceptionally well with Mediterranean Chicken Kabobs (See recipe in blog)
Prep Time 10 Minutes, Cook Time 35 Minutes
Ingredients:
1 1/2 cups long grain basmati rice
2 Tbsp unsalted butter
1/2 cup finely chopped yellow onion
1/2 Tsp ground cumin
1/2 Tsp ground turmeric
1/2 Tsp ground cinnamon
2 cloves garlic (Minced)
2 1/4 cups water
1 1/4 Tsp salt
1/4 Tsp fresh ground pepper
1/3 cup dried fruit (currants, raisins or finely chopped apricots)
1/2 cup sliced almonds
Instructions:
Place the rice in a medium bowl and add enough water to cover 2 inches. Mix the rice to release the starch, drain and repeat 3 more times. The water should be almost clear.
Using a strainer, drain the water from the rice.
Melt butter in a pot over medium-low heat, add the onion and cook until softened but not browned. (5 minutes)
Add the cumin, turmeric, cinnamon, and garlic, cook stirring constantly until fragrant, about 2 minutes. Add the rice to the pot and cook, stirring constantly. (4 minutes)
Add the water, salt and pepper and bring to a boil.
Reduce heat to low, cover and simmer until all liquid is absorbed. (15 minutes)
Remove from heat, sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand. (10 minutes)
Toss in the almonds, fluff the rice with a fork and serve immediately.
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