Fig and cashew nut pilaf

Fairlady
4 servings Prep: 15 mins, Cooking: 40 mins
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Aromatic nutty, fruity rice dish.

By Food24 November 03 2009
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Ingredients (16)

30.00 ml sunflower oil
100.00 g cashew nuts
1.00 red onion — medium, sliced
2.00 garlic — cloves, crushed
5.00 cm fresh ginger — peeled, finely chopped
5.00 ml cinnamon — ground
5.00 ml cardamom — pods
5.00 ml cloves — whole
5.00 ml chilli powder — or flakes
300.00 g white rice — uncooked
750.00 ml stock — chicken
250.00 ml orange juice
100.00 g figs — dried, chopped
salt — to taste
50.00 g rice — wild, cooked
15.00 ml honey
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Method:

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.



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