I love book club for a lot of reasons, but one of them is most decidedly the food. The women in my book club are creative and enjoy food, so I am always being introduced to new foods and new food combinations. At Christmastime we enjoy a potluck meal together, and this pilaf has become a regular, at my request! Diane said I could share it, so thanks Diane! As an aside, my kids love it too.
Basmati Nut Pilaf
1 c basmati
1 onion, chopped
1 clove garlic, crushed
1 carrot, coarsely grated (can add more)
1 tbsp canola oil
1 tsp cumin seeds
2 tsp ground coriander
2 tsp black mustard seeds (optional - I've never added)
4 green cardamom pods
2 c chicken stock
1 bay leaf
1/2 c unsalted nuts (cashews seem to be the favourite, but almonds work too)
salt and pepper
fresh coriander to garnish
Gently fry onion, garlic and carrot in oil for 3-4 minutes. Stir in rice and spices, and cook for 1-2 minutes until all grains are coated in oil. Pour in stock, add bay leaf and season well with salt and pepper. Bring to a boil, cover and simmer gently until all water is absorbed. Remove from heat and let stand 5 minutes. Discard bay leaf and cardamom pods. Stir in nuts and adjust seasoning. Garnish with chopped coriander.
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