Israeli-inspired Rice Pilaf with Herbs and Spices

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 cup (75g) toasted almonds 1/2 cup (75g) toasted almonds
• 1/2 cup (80g) raisins 1/2 cup (80g) raisins
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 57g, 12g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground cumin, turmeric, and paprika to the saucepan, and stir well to coat the onions and garlic with the spices.
4. 4.
   Add the basmati rice to the saucepan and stir to combine with the onion and spice mixture.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
6. 6.
   Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
7. 7.
   Fluff the rice with a fork, then gently stir in the toasted almonds, raisins, fresh parsley, and fresh cilantro.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Israeli-inspired rice pilaf hot as a side dish or as a main course.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Toasted almonds — Toast the almonds in a dry skillet over medium heat until they turn golden brown and release a nutty aroma.
• Fresh herbs — Chop the herbs just before adding them to the dish to preserve their vibrant color and fresh flavor.
• Vegetable broth — Use a high-quality vegetable broth to enhance the overall taste of the rice pilaf.
• Raisins — Soak the raisins in warm water for a few minutes before adding them to the dish to plump them up and make them more tender.

Tips & Tricks

• For added flavor, you can sauté the rice in the olive oil for a couple of minutes before adding the onions and garlic.
• Feel free to customize the spice blend to suit your taste preferences. You can add a pinch of cinnamon or cardamom for a hint of sweetness and warmth.
• If you prefer a more colorful dish, you can add diced bell peppers or grated carrots to the rice pilaf.
• To make it a complete meal, serve the rice pilaf with grilled vegetables or a protein of your choice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Serving advice

Serve the Israeli-inspired rice pilaf as a side dish alongside grilled chicken, roasted vegetables, or falafel. It also pairs well with a dollop of creamy tzatziki sauce or a squeeze of fresh lemon juice for added brightness.

Presentation advice

Garnish the rice pilaf with a sprinkle of fresh herbs, such as parsley or cilantro, to add a pop of color. Serve it in a decorative serving dish or on individual plates for an elegant presentation.