Wednesday, November 14, 2007

Carrot Basmati Rice Pilaf

This is a simple recipe that pairs well with a variety of main dishes. Tonight I served it with grilled kabobs composed of red pepper, zucchini, mushrooms and chicken, marinated in Italian salad dressing. My kids really like it, especially the pine nuts. Enjoy~

1 tablespoon olive oil
¼ cup finely chopped shallots
2 tablespoons pine nuts
1 cup uncooked basmati rice
2-3 carrots, grated
3 t. finely grated orange zest
¼ t. ground cardamom
1/8 t. crushed red pepper
2 ¼ cups chicken broth, heated
½ t. honey
1/8 t. salt

In large saucepan, heat olive oil over medium heat. Add shallots and pine nuts and cook 4-6 minutes. Add rice, carrots, orange zest, cardamom, and crushed red pepper and cook 2 more minutes, stirring frequently. Add warm chicken broth, honey and salt. Cover pan tightly and simmer for 12-15 minutes, until liquid is absorbed. I have also added ¼ cup golden raisins with the broth with excellent results, and have substituted chopped pecans when I was out of pine nuts.

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