Pilaf with Apricots and Almonds
Turkey
-
- 3 - 4 tablespoons oil
- 2 medium onions, finely chopped
- 3 cloves garlic, crushed
- 1 pound / 450 g brown rice
- 3 bay leaves
- 1 can tomatoes, chopped
- 2 tablespoons tomato paste
- 1 cup / 100 g dried apricots
- 1/2 cup / 50 g raisins or sultanas
- 1/2 cup / 60 g flaked almonds
- 2½ cups / 590 ml stock
- 1 tablespoon fresh cilantro / coriander leaves, chopped
- Salt
- Pepper
To start, first heat the oil and then soften the onions and garlic in it.
Add the rice and fry it for 3 minutes, stirring frequently so that each
grain is lightly coated with oil.
When this is done, put in the bay leaves, tomatoes and tomato paste, dried
fruit, nuts, stock and seasoning. Bring the pan to the boil and then reduce the heat and simmer, covered, for
45 minutes until the rice is cooked and most of the moisture has been
absorbed. Serve garnished with chopped coriander leaves.
Serves 6 - 8
From "The New Internationalist Food Book" by Troth Wells
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