Wholegrain basmati pilaf with almonds
Serves: 4-6
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Wholegrain basmati pilaf with almonds
Recipe by Honey & Co.
Orange zest, chilli flakes and toasted almonds help bring this flavourful rice dish to life
Serves: 4-6
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
576Kcal
Fat
25gr
Saturates
3gr
Carbs
70gr
Sugars
14gr
Fibre
7gr
Protein
14gr
Salt
2.9gr
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Honey & Co.
Sarit Packer and Itamar Srulovich own Honey & Co in London. This bustling Middle Eastern eaterie is always packed and the great food and warmth of the owners make it a local gem. They have released three books Honey & Co: The Baking Boo, Food from the Middle East and Chasing Smoke
See more of Honey & Co.’s recipes
Ingredients
- 100g flaked almonds
- 3 tbsp olive oil
- 2 red onions, diced
- 2 carrots, peeled and sliced into half moons (about 200g)
- 3 garlic cloves, crushed
- 200g sweet potatoes, peeled and cut into 2cm dice
- ½ tsp chilli flakes
- 3 pared strips of orange zest, plus the juice of 2 oranges (about 100ml)
- 2 tsp fine sea salt
- 250g brown basmati rice (we used Tilda)
- 1 tbsp miso paste*
- 1 x 30g pack parsley, roughly chopped
Step by step
Get ahead
Toast the nuts and cook the vegetables ahead of time before adding the rice and liquid nearer to serving
- Heat a large sauté pan on a medium heat and dry-toast the flaked almonds until golden; about 5 minutes. Remove half the almonds to a bowl and add the olive oil to the ones remaining in the pan.
- Add all the chopped vegetables, the chilli flakes, orange zest and 1 teaspoon of salt. Sauté on a medium heat for about 10 minutes, stirring occasionally, until softened. Add the rice and the second teaspoon of salt and mix to coat all the grains with the vegetable medley.
- Add the orange juice, 600ml of boiling water and the miso paste and stir well. Reduce the heat to very low, cover and cook for 40 minutes. Take off the heat, without removing the lid, and rest for a further 20 minutes.
-
Remove the lid, add the remaining toasted almonds and most of the parsley and stir well to fluff up the rice. Remove the strips of orange zest before eating and garnish with more parsley. Any leftovers can be served cold as a salad, next day.
*Check your miso is gluten-free, if required.
