Fruited Brown Rice Pilaf

Although this works well as a side dish for meat, I prefer the pilaf as a main component in a vegetarian meal, paired with vegetable kabobs, sweet potatoes, or squash.  Add a dollop of raita, and you have meatless meal with a balance of savory and sweet, soft and crisp textures. Here’s a link to my raita recipe: https://cookeryandrhetoric.com/2012/01/14/poached-salmon-steaks-provencal-with-raita/  This dish comes from a basic rice pilaf recipe, to which I have added and adjusted over the years.  It also works well with walnuts or pine nuts, but I prefer cashews.  You may also add heat if you wish. Louisiana Hot Sauce works well.

Fruited Brown Rice Pilaf

1 cup brown rice

1/2 tsp. sea salt

2 cups vegetable stock (sometimes, I make my own; sometimes I buy it or make it from vegetable bouillion)

1 Tblsp butter

1 Tblsp olive oil

1 thinly sliced leek (use only tender part)

1/2 cup unsalted cashews

1/4 cup raisins

1/4 cup chopped dried apricots

1/4 cup chopped pitted dates

In a medium saucepan combine rice, salt and vegetable stock.  Over high heat, bring to a boil.  Turn heat to low and COVER saucepan.  Simmer until tender and liquid is absorbed (40-45 minutes).  Set aside.  Try not to open cover too frequently, as this extends cooking time.

In a small skillet, heat up olive oil and butter over medium low heat.  Add huts; cook until golden.  Remove from pan and set aside.  Add leek, raisins, appricots, and dates to skillet and saute until leek is limp and transparent, and all ingredients are heated through.  Takes about 3-4 minutes.

Add nuts and fruit mixture to rice.  Stir gently and let stand for 5 minutes.  Serve immediately.