This rather simple recipe is great for vegetarians and makes a fine dish on its own or as a side dish. We had this as a main dish for lunch and then had enough leftovers to turn this into a side dish for dinner – it went along wonderfully with some beef stew.
Versatile yet flavourful – you can add other vegetables like peas, carrots, etc – you can also adapt this for a rice cooker. Just toss everything together, pour (the rice, pineapples, vegetables, everything except the stock) into the rice cooker and add in the stock. Start your rice cooker and wait!
Pineapple & cashew nut pilaf
From Mini Cookbooks’ Asian Rice Dishes
90 gms butter
1 small pineapple – cubed
3 tbsp raisins
Some spring onions – chopped
75 gms cashew nuts
1 tbsp coriander seeds – coarsely crushed
1/4 tsp paprika powder
1 medium sized capsicum – cubed
360 gms basmati rice – washed, soaked in cold water for 30 mins and drained
625 ml stock
4 hard boiled eggs – peeled
Salt to taste
- Melt half the butter in a wok over moderate heat. When foam appears, add the pineapples and raisins and fry for 2-3 minutes or until they turn slightly light golden brown. Remove from the pan and set aside.
- Melt the remaining butter in the wok over moderate heat and add the spring onions. Cook until golden brown before adding in the coriander seed, paprika powder, capsicum and cashew nuts. Fry for about 3-4 minutes and stir occasionally.
- Add the rice and salt and continue cooking while stirring occasionally for 5 minutes.
- Stir in the pineapples and raisins, then add the stock and bring to the boil. Cover the pan, reduce the heat to low and cook for 20-25 minutes or until the rice is tender and all the liquid has been absorbed.
- Adjust the seasoning if necessary and remove from the heat. Serve with the hard boiled eggs as a side dish or a main dish.