Recipe courtesy of Robert Irvine

Rice Pilaf with Figs

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 2 servings
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Ingredients

1 tablespoon grapeseed oil

1 onion, chopped

1 cup jasmine or basmati rice

2 cups water

Few grinds fresh black pepper

Pinch allspice

2 tablespoons dried currants

Pinch salt

6 fresh figs, stemmed and cut in half lengthwise

2 tablespoons toasted almonds, chopped

Directions

  1. Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 2 minutes. Stir in the rice and saute for 2 minutes, stirring a few times.
  2. Add the water, pepper, allspice, currants, salt, and figs. Stir gently.
  3. Bring the mixture to a boil, and then lower the heat. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes. If the water cooks out of the rice too quickly, you can add a little more, and then re-cover until cooked.
  4. Uncover the rice and fluff with a fork, being careful not to mash the figs. Plate, top with chopped almonds, and serve.

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