Basmati is a delicate, aromatic rice that lends a softer texture than the chewy wild rice, which is actually the seed of a marsh grass. To streamline preparation, cook the onions while the rice is simmering. The chutney can accompany a number of grain dishes or serve as a sandwich spread with cream cheese.
Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes. Remove from heat; let stand, covered, 5 minutes.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; sauté 20 minutes or until golden brown, stirring frequently.
Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.
The pilaf itself is rather bland, but the toppings make this a great meal - sweet and oily onions, toasty almonds, and the chutney is the best part - an intriguing combination of sweet dates and tart lemon.
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