Fruit and Nut Pilaf
Quoted message said:From Pittsburgh Post-Gazette
1 tablespoon 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 teaspoon
ground coriander 1 1/2 teaspoons ground cumin 1 1/4 cups
American easy-cook long grain rice (we used Uncle Ben's
whole grain rice)
2/3 cup golden raisins
3/3 cup ready-to-eat dried apricots, chopped 3 cups
vegetable stock 3 tablespoons dry sherry Salt and
ground pepper
4/4 cup unsalted cashews, toasted 2 tablespoons 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.
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