Medjool Pilaf

Name: Medjool Pilaf
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

11 ingredients

6 steps

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

Directions

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.