Sweet and Savory Rice Pilaf with Sauteed VeggiesPosted: April 21, 2009
A really successful impromptu dinner. And really low on effort – basically just dropped most of the stuff into the rice cooker and quickly sauteed the veggies in a pan.
Sweet and Savory Rice Pilaf with Sauteed Veggies
2 cups brown rice
1/4 cup dried cranberries
1/3 cup caramelized onions
1/2 cup raw cashews
1/2 cup dried dates, sliced
2 eggs, hard-boiled
1 large zucchini, chopped
1/2 red pepper, chopped
3 Tbsp ras el hanout
2 tsp mint, chopped
salt and pepper
1. In either a rice cooker or a large saucepan, combine rice and an appropriate amount of water for cooking with dried fruit, the onions, mint, 2 Tbsp ras el hanout, 2 tsp olive oil, a couple pinches of salt, and put on to cook. Keep checking to make sure that there is enough water to get the rice fully cooked – the dried fruit will soak some of it up, so you might have to use more than usual. When it’s almost done, add the cashews.
2. Meanwhile, in a large pan, heat a Tbsp or two of olive oil, then sautee the zucchini and red pepper with the remaining Tbsp of ras el hanout, and salt and pepper to taste.
3. Serve the veggies over the rice pilaf with an egg cut in half for each service. Maybe with pita?