Pilaf is rice cooked in seasoned broth, but vegetables, meats, fish, dried fruits, and other spices may be added. It is found in many cuisines from Central and South Asia, Middle East, to East Africa. This recipe is all cooked in one pan. Easy dinner!
Serves 6
3 Tbs. (45 ml) olive oil
1 bunch organic asparagus, trimmed and sliced on an angle into 2-inch (3 cm) pieces
2 organic onions, finely diced
1 1/2 cups (300 g) each organic: long-grain brown rice and wild rice blend
2 tsp. (9 g) ground cumin
1 tsp. (30 g) cinnamon
1 (14.5-ounce)/ (430 ml) organic vegetable or chicken broth
1 cup (240 ml) water
1/2 cup (100 g) each: dried organic apricots and toasted slivered organic almonds
parsley to taste
crumbled (dairy-free) goat cheese
toasted sesame seeds
1. In a skillet over medium heat, warm 1 Tbs. (15 ml) oil.
2. Add the asparagus and sauté for about 5 minutes, stir. Remove from the skillet and set aside.
3. Warm remaining oil and add onions, stir to coat.
4. Sauté for about 5 minutes.
5. Add the rice, cumin, cinnamon, stir.
6. Add broth and water and bring to a simmer.
7. Simmer, lowering heat as needed for 25-30 minutes or until the rice is tender and liquid is absorbed.
8. Stir in the apricots and cover the skillet with lid.
9. Let stand for 5-10 minutes.
10. Remove the cover and stir.
11. Divide the rice-apricot mixture a month bowls, top with asparagus, almonds, and goat cheese.
12. Sprinkle with parsley and sesame seeds.
