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Recipes

Mixed nut rice pilaf

SERVES
6-8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Print
Ingredients
  • 2 tbsp olive oil
  • 40 g butter
  • 1 large brown onion, peeled & finely sliced
  • 2 cloves garlic, peeled & finely chopped
  • 1/4 tsp ground cumin
  • 4 cardamom pods
  • 1/4 tsp tumeric
  • 2 cups Basmati rice, rinsed
  • pinch saffron, soaked in 2 tbsp boiling water
  • 1 tbsp mixed peel
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 625 ml vegetable stock
  • 1/2 cup roughly chopped roasted pistachios
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup mint leaves, chopped
  • Sea salt and freshly ground black pepper
Method
  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.

Mixed nut rice pilaf

SERVES
6-8
COOK TIME
35
PREP TIME
30
DIFFICULTY
Easy
Tags Nuts, Pilaf
Collections Autumn
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Ingredients
  • 2 tbsp olive oil
  • 40 g butter
  • 1 large brown onion, peeled & finely sliced
  • 2 cloves garlic, peeled & finely chopped
  • 1/4 tsp ground cumin
  • 4 cardamom pods
  • 1/4 tsp tumeric
  • 2 cups Basmati rice, rinsed
  • pinch saffron, soaked in 2 tbsp boiling water
  • 1 tbsp mixed peel
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 625 ml vegetable stock
  • 1/2 cup roughly chopped roasted pistachios
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup roughly chopped walnuts
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup mint leaves, chopped
  • Sea salt and freshly ground black pepper
Method
  1. In a large saucepan heat olive oil & butter together over a medium heat.
  2. Add onion, garlic, cumin, cardamom & turmeric, cover & cook for 10 minutes or until onion is soft.
  3. Add rice, saffron, mixed peel, currants & cranberries stirring until well combined, then add stock & bring to the boil. Reduce heat to low, cover & simmer for 15 minutes or until rice is tender & liquid is absorbed.
  4. Remove from heat, cover with a tea towel & stand for 10 minutes, or until crumble is golden.
  5. Add pistachios, almonds, walnuts, coriander, mint & season to taste.

three ways with nuts:

  1. To make almond biscuits cream 125g butter, 1/2 cup brown sugar & 1 teaspoon orange zest together until light & fluffy. Add one egg, beating to combine. Add 2 cups sifted plain our, 1 teaspoon baking powder & 1 cup slivered almonds stirring until combined. Place spoonfuls of dough on baking tray & bake in 180°C oven for 12–15 minutes.
  2. Make a pesto by combining 1 chopped clove garlic, 3 cups basil leaves, 1 cup each of cashew nuts & parmesan together in a food processor. Blitz until mixture is finely chopped. Add enough olive oil to create a smooth paste.
  3. Sprinkle mixed nuts over porridge, fruit salad & yoghurt, green salad, pancakes to add bite & texture to a dish.