You see, when bribing my mom with a home cooked lamb dinner, to get a few stems of her gorgeous peonies from the front yard, I asked her what she wanted as a side. She asked for rice.
Since "plain" is not a word in my vocabulary, nor is it in hers, I decided to make a spectacular side rice dish that could shine along what proved to be a fantastic lamb recipe. This one is it - Jasmine Rice Pilaf with Dried Apricots, Prunes, and Toasted Walnuts.
Good thing for all your vegetarian and gluten-free family and friends - this recipe is delicious and filling on its own. Just yesterday, I enjoyed the pilaf leftovers, jazzed up with soy sauce and sesame oil as a base for sauteed eggplant and vegetables.
Jasmine Rice Pilaf with Dried Apricots, Prunes, and Toasted Walnuts
2 teaspoons olive oil
1 large shallot, finely diced
3 garlic cloves, minced
2 cups Jasmine rice
salt and pepper to taste
4 cups water
1/2 cup dried apricots, chopped
1/2 cup dried prunes, chopped
1 cup toasted walnuts, chopped
1. Heat olive oil in a saucepan over medium heat. Add shallot and garlic and saute for 3 minutes, stirring often.
2. Add the rice to the shallot and garlic and stir to coat each granule of rice with oil. Saute for 3 more minutes. Season with salt and pepper.
3. Cover the rice with water and bring it up to a boil. Lower the heat to low, cover the saucepan with a lid, and simmer the rice for 15 minutes, or until the water has absorbed completely and the rice is tender.
4. Let the rice sit for 5 minutes.
Here it is! The pilaf is served in a gorgeous bowl that was a gift from Priya - thanks sunshine, I love it!
And just in case you were wondering how the rice pilaf looked along the Pomegranate Molasses Roasted Leg of Lamb - not too shabby!
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