Fragrant Fruited Rice Pilaf


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.


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


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.

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