Pine Nut Pilaf
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
onions
thinly |
|
| 1 | each |
garlic cloves
|
|
| 8 | ounces |
brown rice
|
|
| 2 | teaspoons |
cumin
|
|
| 1 | teaspoon |
turmeric
|
|
| 20 | ounces |
stock
|
|
| 2 | ounces |
currants
|
|
| 2 | ounces |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
onions
thinly |
|
| 1 | each |
garlic cloves
|
|
| 231.2 | ml/g |
brown rice
|
|
| 1E+1 | ml |
cumin
|
|
| 5 | ml |
turmeric
|
|
| 578 | ml/g |
stock
|
|
| 57.8 | ml/g |
currants
|
|
| 57.8 | ml/g |
pine nuts
|
|
Directions
Heat oil in a pot over low heat.
Put in the onion and garlic and cook until softened.
Stir in the rice, cumin and turmeric. Stir fry for 1 minute.
Pour in the stock and bring to a boil.
Cover and simmer for 30 minutes.
Add the currants, cover again and cook for 10 minutes further.
Remove the pan from the heat and stir in the pine nuts.
Cover and let stand for 5 minutes before serving.
