Fig and cashew nut pilaf


recipes, rice, fruit

Ingredients 16
Servings 4
Time 00:15

Ingredients

  • 30
    ml
    sunflower oil
  • 100
    g
    cashew nuts
  • 1
    medium red onion, sliced
  • 2
    garlic cloves, crushed
  • 5
    cm
    piece fresh ginger, peeled and finely chopped or grated
  • 5
    ml
    ground cinnamon
  • 5
    ml
    cardamom pods
  • 5
    ml
    whole cloves
  • 5
    ml
    chilli powder or flakes
  • 300
    g
    uncooked white rice
  • 750
    ml
    chicken stock
  • 250
    ml
    orange juice
  • 100
    g
    dried figs, chopped
  • salt to taste
  • 50
    g
    wild rice, cooked
  • 15
    ml
    honey
 

Method

00:40
 
Heat oil in a large frying pan. Add cashew nuts and stir for 5 minutes. Remove and drain on kitchen towel. Add onion to pan and cook for 10 minutes. Reduce heat, add garlic, ginger, cinnamon, cardamom, cloves and chilli. Stir for 1 minute. Add white rice, stock, orange juice, figs and salt and bring to boil.

Reduce heat and simmer for 25 minutes, or until rice is done to your liking. (You may need to add a little extra stock or water.) Add wild rice, honey and cashew nuts and serve with coriander yoghurt and extra chopped figs.
 

Read more on: rice  |  recipes  |  fruit
 

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