Fruited Rice Pilaf with Pine Nuts

Compared to plain steamed rice this Fruited Rice Pilaf with Pine Nuts does take an extra step. When I'm making an Indian meal for friends it's on my list. The fruit and spices are cooked separately while the rice cooks so technically it doesn't take too many more minutes to make.

For a full list of recipes check out my Indian Dinner Club menu. Rather than waiting until I have company I serve this rice when I’m taking Tandoori Chicken out of the freezer or while Mango Chutney Chicken is baking in the oven. That's when I remind myself, it only takes a few extra time to make what we call 'nice rice.'

Cook Once, Eat Twice Strategy

As often as I can I use a Cook Once, Eat Twice strategy. Everyday life is busy so it takes planning to get homemade meals on the table on a regular basis. We all like to have other people cook for us but the healthiest choice usually means cooking from scratch. Dishes with real food from the grocery store.

When I make Tandoori Chicken I try to make a double recipe, half for dinner and half to put in the freezer. Sometimes it goes in the freezer fully cooked to just thaw and heat. Other times I freeze the raw meat in the marinade. It marinates as it freezes and again as it thaws plus I get a delicious hot meal out of the oven.

Freezer Tip - Add some words to the label that remind you what to serve as a side dish. When I freeze my tandoori chicken or paneer with peppers I write 'make with fruited rice pilaf' as a reminder.

I hope you'll give this Fruited Rice Pilaf a try. Let me know in the comments below if you added some new spices to your collection and how you liked this rice dish.

Fruited Rice Pilaf with Pine Nuts

Fruited Rice Pilaf with Pine Nuts is a delicious rice dish that can be served as part of any Indian meal. This is what I call 'special rice'.

5 from 2 votes

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Course: Side Dish

Cuisine: East Indian

Keyword: Fruited Rice Pilaf with Pine Nuts

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 people

Calories: 165kcal

Author: Cinde Little

Ingredients

• ▢ 1½ cups basmati rice*
• ▢ 3 cups water
• ▢ 2 tablespoon vegetable oil
• ▢ 4 cardamom pods
• ▢ 4 whole cloves
• ▢ 1 bay leaf
• ▢ 1 cinnamon stick
• ▢ ½ cup thinly sliced onion
• ▢ 14 oz can fruit cocktail, drained**
• ▢ 1 teaspoon sugar
• ▢ 2 tablespoon pine nuts (or pistachios)

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Instructions

• Bring rice and water to boil in a saucepan. Reduce heat to low, cover and simmer for 20 minutes.
• Dry roast pine nuts over medium-low heat in a small pan until you can smell them toasting, about 5 minutes. Set aside.
• While rice is cooking heat oil on medium-high heat in sauté pan.
• Add cardamom pods, whole cloves, bay leaf and cinnamon. Sizzle for 30 seconds.
• Add onion and cook stirring for 6-8 minutes until light brown.
• Add fruit and increase heat. Cook, shaking the pan, until heated through, about 2 minutes.
• Sprinkle sugar over fruit and cook another minute until sugar melts and glazes the fruit.
• Add fruit and nuts to rice and stir. Remove bay leaf if desired. Cardamom pods, cloves and cinnamon are not to be eaten but look nice in the serving dish.

Notes

*I sometimes make only 1 cup of rice and combine it with the full recipe of fruit and nuts.

**I’ve tried many combinations of fresh fruit but the canned fruit looks nicest.

Nutrition

Serving: 230g | Calories: 165kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 12mg | Potassium: 131mg | Fiber: 2g | Sugar: 11g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

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