Delia Smith's Pilau Rice with Nuts and Seeds

Delia Smith's Vegetarian Collection is one of the most gorgeous vegetarian cookbooks I've ever come across, not only because of the mouth-watering glossy photographs, but most importantly for the hundreds of tantalizing and original recipes for all kinds of grains, beans, vegetables, cheese and eggs, running from light to hearty and from simple to inspired. This pilau rice from her book takes hardly any time to prepare and cook and, with its heavenly combination of nuts and spicy seeds, is a protein-packed favorite of mine that can be served any time of year, on its own as a snack or alongside any savory meal.

Delia Smith's Pilau Rice with Nuts and Seeds

Recipe by Lisa Turner From Delia's Vegetarian Collection Cuisine: Indian Published on July 4, 2007 A wonderfully fragrant, delicious and easy-to-make pilau rice cooked with an assortment of fried nuts and seeds Print this recipe Ingredients: 1 cup white basmati rice 4 green cardamom pods 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1 1/2 tablespoons sesame or groundnut oil 1 small onion, finely chopped 1/4 cup unsalted cashews, halved 1/4 cup raw pistachios 1/4 cup pine nuts 2 1/4 cups water 1 small piece cinnamon stick 1 bay leaf 1 teaspoon sea salt Instructions: Rinse the basmati rice at least half an hour before cooking and let stand to dry in a fine-meshed strainer, tossing the grains occasionally. Crush the cardamom pods and cumin and coriander seeds in a mortar and pestle. Heat a medium saucepan over medium heat, and then add the crushed seeds and pods. Turn the heat up to high and toss around the contents to dry roast them until they start to turn brown, about one minute. Turn the heat back to medium and add the oil, onion and nuts and stir-fry everything until the nuts turn golden brown. In the meantime, start 2 1/4 cups of water to boil in a kettle or saucepan. Stir the basmati rice into the saucepan, turning over everything until all the grains of rice are coated with oil. Now pour in the boiling water and add the cinnamon stick, bay leaf and salt. Stir once right away, then quickly cover and turn the heat down to its lowest setting. Cook for exactly 15 minutes without removing the lid or disturbing in any way. Remove from heat, take off the lid, and cover with a clean dish towel for 5 minutes. Empty the rice into a serving dish and fluff lightly with a fork before serving. Makes 4 to 6 servings