Spicy Pecan Pilaf

Pecan is a nut from a very large sized deciduous tree and is native to central and southern parts of the United States of America. Appetizing pecans are admired edible dry nuts enriched with many advantages such as nutrients, minerals, vitamins essential for optimum health.

Ingredients serve 4

70 g finely chopped pecans

40 g butter

40 g vegetable oil

¼ tsp ground cumin

¼ tsp ground cardamom

¼ tsp ground black pepper

¼ tsp sea salt

1 finely chopped onion (120g)

¼ tsp minced ginger

220 g long grain rice

500 g chicken stock

2 tbls finely chopped parsley (10g)

20 fresh and finely chopped basil leaves

½ cup frozen corn (60g)

½ deseeded and finely chopped green capsicum (90g)

½ cup frozen peas (60g)

Method

Place pecans in a large saucepan and toast on medium heat while stirring for approx. 3 minutes, add oil and butter and stir for 1 minute. Add spices, salt, onion, ginger and cook until onions are soft. Add rice and stir until evenly mixed, blend in stock, parsley and basil. Bring to the boil and simmer covered for 20 minutes. Mix in corn, capsicum and peas and cook for a further 5 minutes covered. Serve sprinkled with chopped coriander, basil or parsley leaves.

Note: Walnuts are a good substitute if pecans are unavailable, however you can use any nuts you like.