A nice side dish. I easily imagine this in an iberian household of the colonial era. The nutmeg and coriander do need to set in a little; it shouldn't go straight to the table. I just used additional raisins in place of the currants.
I made this in the rice cooker! i put all the ingredients except for the lemon, pine nuts and oil in the cooker. No plumping is needed when cooking this way. I did omit the currants and pine nuts! Wonderful sweet and light!
This was good, but it didn't have as much of a spicy taste as I assumed. But it sure is colorful and makes a great presentation. It's such an easy dish to prepare though, so I will make this will definitely make this again. I think I'll increase the amount of ginger, and maybe experiment with a few other additions because this recipe seems pretty versatile and would lend itself to lots of additions. Made for ZWT9 (Caribbean).
This delicious pilaf has so much going for it - fruity-sweet, spicy, slightly tart in bites...it was a delight to eat. Thanks.
This is a total winner. I really can't think of anything I didn't like about it. Being naturally lazy I cooked the raisins, currents and apricot in with the rice. They will plump and add more flavor to the rice in my opinion. The lemon sprinkle is brilliant, what a great little perk it adds. I didn't use the pine nuts because I don't have any and somehow walnuts, pecans or almonds just didn't seem right. Thanks Jan for a lovely new way with rice. Made for ZWT7.
I did make changes to use what I had (or didn't) have on hand, but was happy with the result. I had to omit the currants and replaced the pine nuts with slivered almonds. I also ended up using green onions instead of shallots and jasmine rice. This had a nice flavor and I served it alongside a grilled pork chop. It made a very colorful side dish. Made for ZWT4.