Fragrant Nut Pilaf

The seeds and nuts give this fragrant and flavourful rice pilaf a wonderful texture. The dried fruits add just a hint of sweetness and another layer of textures. Pilafs often call for dried cranberries, but with so much added sugar and a host of other ingredients, I prefer to substitute other dried fruits. In this recipe, I used dried apricots and prunes, but dates, currents or raisins would work just as well. Serve with mixed greens or a side of vegetables for a satisfying and filling main.

Adapted from 30-Minute Vegetarian.

1 1/2 c. brown rice
1/2 c. unsweetened coconut

1/4 tsp. curry powder
pinch salt

1 tsp. extra virgin olive oil 

1 onion, diced
3 garlic cloves, crushed
1 tbsp. cumin seeds

1/2 c. ( +2 tbsp.) sliced/flaked almonds

1/3 c. pepitas

1/3 c. cashews, roughly chopped

10 dried apricots, diced
6 prunes, diced

1 lemon, zest and juice

2 tbsp. fresh cilantro, chopped

Combine the rice, coconut, curry and salt. Add water and cook according to package directions.

In a large frying pan, gently sauté the onion in olive oil over medium-low heat until soft, about 5-10 minutes. Add the garlic and cook for another 2-3 minutes. Add the spices, seeds and nuts; toast for a few minutes until warm and fragrant.

Stir the dried fruit and toasted nut mixture into the cooked rice. Add the lemon zest, juice and cilantro. Combine and serve.

Serves 5-6.