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Medjool Pilaf

Total time 45 mins
Yield Makes 4 servings
For a truly amazing side dish, try this rice pilaf as an accompaniment to chicken or pork. Medjool dates, onion, cumin and ginger really pump up the flavor.

Ingredients

  • 1/4 cup sliced almonds
  • 1 tablespoon butter or margarine
  • 1/2 cup chopped onion
  • 3/4 cup Medjool dates (about 5 oz.)
  • 1 cup basmati rice
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • About 1/2 teaspoon salt
  • 2 cups fat-skimmed chicken broth
  • 1/2 cup frozen petite peas

Nutrition Information

  • calories 356
  • caloriesfromfat 18 %
  • protein 12 g
  • fat 7.1 g
  • satfat 2.1 g
  • carbohydrate 68 g
  • fiber 4.2 g
  • sodium 411 mg
  • cholesterol 7.8 mg

How to Make It

  1. In a 10- to 12-inch frying pan over medium heat, stir almonds often until golden, about 5 minutes. Pour from pan and reserve.

  2. Add butter and onion to pan. Stir occasionally until onion is limp, about 5 minutes. Meanwhile, pit and chop 1/2 the dates. Cut remaining dates lengthwise into 1/2-inch-wide slices; discard pits.

  3. Add rice to onion. Stir often until rice is opaque, about 4 minutes. Add cumin, ginger, and cardamom; stir 1 minute longer.

  4. Add 1/2 teaspoon salt, broth, and chopped dates. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes.

  5. Stir in peas and cook just until they're hot, 1 to 2 minutes. Pour pilaf into a bowl and top decoratively with sliced dates and almonds. Add more salt to taste.

  6. Note: Nutritional analysis is per serving.