Fruit and Nut Rice Pilaf
Infused with warm spices and a medley of sweet and nutty flavors, this Fruit and Nut Rice Pilaf is a show-stopping side dish that’s perfect for any occasion. Fluffy basmati rice is delicately seasoned with cinnamon, cardamom, and cumin, then studded with juicy raisins, tangy dried apricots, and crunchy toasted almonds and pistachios. The addition of golden sautéed onions and a fragrant garlic base elevates the dish to restaurant-quality perfection. Whether paired with a roasted protein or served as a satisfying standalone dish, this easy-to-make pilaf is as versatile as it is delicious. Plus, it’s ready in just 35 minutes, making it ideal for weeknight dinners or festive holiday tables.
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Recipe Information
Ingredients
- 1 cup long-grain basmati rice
- 2 cups water
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 stick cinnamon stick
- 0.5 teaspoons ground cumin
- 0.25 teaspoons ground cardamom
- 0.5 cups raisins or dried cranberries
- 0.25 cups slivered almonds, toasted
- 0.25 cups pistachios, roughly chopped
- 0.25 cups dried apricots, chopped
- 1.5 cups vegetable or chicken stock
- 2 tablespoons fresh parsley or cilantro, chopped (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a medium saucepan, heat the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic, cinnamon stick, ground cumin, and ground cardamom to the pan. Cook for 1 minute until fragrant.
Stir in the rinsed rice and toast for 1-2 minutes, ensuring the grains are coated in the butter and spices.
Add the vegetable or chicken stock, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
While the rice is cooking, toast the slivered almonds in a small, dry skillet over medium heat until golden brown. Remove from heat and set aside.
Once the rice is done, remove the saucepan from the heat and fluff the rice gently with a fork. Remove the cinnamon stick.
Fold in the raisins, chopped apricots, toasted almonds, and pistachios. Cover the pot and let sit for 5 minutes to allow the flavors to meld.
Garnish with fresh parsley or cilantro, if desired. Serve warm as a side dish or on its own.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 86.6 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1954 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
