Fruit and Nut Pilaf
 
>from pittsburgh post-gazette 
 
1 Tbsp  olive oil
1   onion, finely chopped
2   garlic cloves, crushed
1   fresh red chile, seeded and finely chopped
1   red bell pepper, seeded and diced
1-1/2 tsp  ground coriander
1-1/2 tsp  ground cumin
1-1/4 cup  american easy-cook long grain rice (we used uncle ben's whole
  grain rice)
2/3 cup  golden raisins
2/3 cup  ready-to-eat dried apricots, chopped
3 cup  vegetable stock
3 Tbsp  dry sherry
  salt and ground pepper
3/4 cup  unsalted cashews, toasted
2 Tbsp  chopped cilantro
  fresh cilantro sprigs, to garnish, optional
 
preheat the slow cooker on high while preparing ingredients. heat oil in a 
pan, add onion, garlic, chile, and red bell pepper and saute 5 minutes. 
add coriander, cumin, and rice and cook 1 minute, stirring. add golden 
raisins, apricots, stock, sherry and seasoning, and mix well. bring to a 
boil, stirring, then transfer to the cooking pot. cover and cook on high 1 
to 2 hours, or until rice is cooked and tender and all liquid has been 
absorbed. stir once halfway through cooking time and add a little extra 
hot stock, if needed. stir in cashews and chopped cilantro. garnish with 
fresh cilantro and serve with a green salad, if desired. 
 
makes 4 servings. 
note: we substituted dried cherries for the apricots. 
 
 
-- 
(ID: 7954) Mirror: rec.food.recipes: Sat, Apr 24, 2004


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