Rice Pilaf

This easy pilaf is a great side dish for bean dishes, lentils, or anything with Indian inspired flavors. You could also easily transform this to a one pot meal by adding a can of drained chickpeas!

  • 2 tablespoons olive oil

  • 1 clove garlic, crushed

  • 1/2   teaspoon turmeric

  • 1/2 teaspoon cumin

  • 1/4 teaspoon cinnamon

  • 2 cups uncooked jasmine rice

  • 1/2  cup chopped unsalted cashews

  • 1/4 cup dried fruit (raisins, cranberries, or chopped apricots)

  • 3 cups vegetable broth or water

  • 1 /2 teaspoon salt

  • 1 whole bay leaf

Heat the olive oil in a medium saucepan on medium heat and add the minced garlic, turmeric, cumin, and cinnamon . Stir and cook the spices and garlic for about a minute or so, lowering the heat to prevent burning.

Add the dry rice, turn the heat up to medium, and cook and stir for about two minutes . You should hear the rice crackling a bit. A dd the cashews, dried fruit, broth, salt, and bay leaf to the pot. Stir to combine the ingredients.

Place a lid on the pot, turn the heat up to high, and allow the pot to come to a full boil. As soon as the pot reaches a full boil, turn the heat down to low and allow the pot to simmer lightly for 20 minutes. After 20 minutes, turn the heat off and allow it to sit for 15 minutes more (covered).

After the pot has rested with the heat off for 15 minutes, remove the lid and fluff the rice with a fork.