Basmati Rice Pilaf with Cauliflower, Carrots and Peas

cooking.nytimes.com

Lydialove

1 cup basmati rice

1 ½ tablespoons unsalted butter

2 ¾ cups water

Salt to taste

2 tablespoons extra virgin olive oil

2 shallots or 1 small onion, finely chopped

1 cup diced carrots

6 ounces cauliflower, broken into very small florets (2 cups)

2 tablespoons chopped fresh dill or parsley

½ teaspoon freshly ground cardamom seeds (from green cardamom pods)

½ teaspoon ground allspice

⅛ teaspoon ground cinnamon

1 teaspoon sugar

Freshly ground black pepper to taste

⅓ cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained

½ to 1 cup frozen peas (to taste)

3 tablespoons pine nuts, toasted until golden

¾ cup cooked wild rice (about ⅓ cup uncooked)

Directions at cooking.nytimes.com

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