Fragrant Fruited Rice Pilaf

Serves: 
12

This versatile rice pilaf will go well as a side with chicken, fish or beef. Fragrant with cumin, cardamom and allspice and filled with fruit it is a delicious accompaniament.

Ingredients

2 tsp. ground cardamom
1 tsp. ground allspice
1 tsp. ground cumin
1/2 tsp. saffron threads
Kosher salt, to taste
2 tbsp. olive oil
1/4 cup butter
1/2 cup diced onion
2 cloves garlic, diced
1 1/4 cups diced carrots
3 1/2 cups rice, uncooked
1 qt. + 1/2 cup vegetable broth
1 1/2 cups pineapple juice
1 cup dried cherries
1 1/4 cups golden raisins
1 cup chopped pineapple
3/4 cup diced dried apricots
Sliced toasted almonds, for garnish

Steps

1. For spice mix, combine allspice, cumin, cardamom, saffron, and salt; reserve.

2. Heat oil in large, deep skillet. Add butter, onions, and garlic; cook 2-3 min. Add carrots; cook until slightly browned. Add spice mix; cook 1-2 min. Add rice; stir to coat.

3. Add broth and juice; stir. Bring to a boil; cook until liquid is absorbed.

4. Add cherries, raisins, pineapple, and apricots during last 10 min. of cooking time.

5. Garnish with almonds.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources