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Curry, Date, and Almond Pilaf

Curry, Date, and Almond Pilaf
PREP: 10 min
COOK: 35 min
YIELD: 6 servings

This Curry, Date, and Almond Pilaf delivers a trifecta of fragrance, flavor and texture with every bite.

Ingredients

  • 1/4 cup Unsalted Butter
  • 1 1/2 cups Spanish Onions, finely diced
  • 2 cups Basmati Rice, cooked
  • 1 cup Sliced Almonds
  • 6 diced Medjool Dates
  • 1 tsp Kosher Salt
  • 1 tsp Ground White Pepper
  • 2 Bay Leaves
  • 1 Tbsp Curry Powder
  • 4 cups Chicken or Vegetable Stock
  • 2 Tbsp Flat Leaf Italian Parsley, chopped

Preparation

  1. Preheat an oven to 350F.
  2. In a suitable braising pan or rondeau, melt the butter over medium heat.
  3. Add the onions and sweat them until they become translucent.
  4. Add the rice and stir to coat the grains with the butter until they are shiny.
  5. Add the almonds, dates, salt, pepper, bay leaves, curry powder, and stock.
  6. Bring to a boil, stirring occasionally, and then reduce to a low simmer.
  7. Season to taste, cover, and place into the oven for 20 minutes.
  8. When done, remove from the oven, remove the lid, and fluff gently with a fork. Do not stir the rice after cooking.
  9. Serve on a preheated plate with garnish of choice.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.