- 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
- 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
In a 10- to 12-inch frying pan over medium heat, stir almonds often until golden, about 5 minutes. Pour from pan and reserve.
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.
Add rice to onion. Stir often until rice is opaque, about 4 minutes. Add cumin, ginger, and cardamom; stir 1 minute longer.
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.
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.
Note: Nutritional analysis is per serving.