Turmeric Rice Pilaf with Pecans, Apricots, and Cranberries

White rice is cooked “pilaf-style” with sautéed shallots and a hint of turmeric (which lends earthy flavor and a vibrant yellow color) until tender and fluffy. During the last few minutes of cooking, chopped pecans and dried fruits are stirred in to gently plump and flavor the rice.

1 1/2 cups basmati rice
1 tablespoon unsalted butter
1 tablespoon olive oil
1/4 cup finely chopped shallot
1 1/2 teaspoons dried turmeric or 1 tablespoon fresh turmeric, finely grated
2 cups water, vegetable broth, or chicken broth
1 tablespoon coarse kosher salt, more to taste
1/4 cup diced dried apricots
1/4 cup dried cranberries
1/2 cup chopped toasted pecans
3 tablespoons chopped parsley
1/4 cup thinly sliced green onions
Freshly ground black pepper, to taste

Place rice in a large bowl. Rinse under cold running water for about 3 minutes, until the water runs clear. Drain.
In a heavy-bottomed pot with a tight-fitting lid, melt together butter and olive oil. Add shallots and turmeric and cook until softened, about 2 minutes. Stir in rice and cook 2-3 minutes longer, until translucent and coated with seasoning.
Add water or broth and 1 tablespoon salt and stir 1-2 times just to combine. Return the liquid to a simmer and stir one final time. Cover and cook over low heat until rice is tender and liquid is absorbed, 12-15 minutes. Remove from the heat.
Open lid and quickly add dried fruit on top, then replace the lid and let fruit soften for 5 minutes. After 5 minutes, remove lid and stir in pecans, parsley, and green onions. Taste and season with salt and pepper as desired. Serve immediately.

Turmeric Rice Pilaf Pinterest Image