Rice Pilaf (African)
From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.
SERVES 4 -6
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 1 3/4 cups basmati rice
- 1/2 cup raisins
- 1 fresh chili pepper, chopped (to taste)
- 4 teaspoons lime zest
- 1-2 cinnamon sticks
- 2 cardamom pods, seeds of
- 2 teaspoons salt
- 4 cups water
- 1/2 cup slivered almond
- 4 tablespoons fresh parsley leaves, chopped
- fresh ground pepper, to taste
In a large saucepan, heat the oil and saute the onions until soft.
Stir in the rice and cook, stirring frequently, for 4 minutes.
Add the raisins, chili, lime zest, cinnamon sticks, cardamon, salt and 4 cups of water and stir well.
Cover the pan and simmer for 15-18 minutes or until the rice has absorbed all the liquid.
Meanwhile, lightly toast the slivered almonds in a dry frying pan.
Remove the saucepan from the heat and fluff up the rice with a fork.
Stir in the almonds, parsley and season to taste before serving.