MS-Diet Support Group DIRECT-MS BEST BET RECIPES BOOK Indian Cuisine

Carrot & Cardamom Pilaff - Graham Child (serves 4) Here is a really good Pillaf dish, eats very well with liver or chicken ...... Ingredients: 225 g peeled & coarsley grated carrots 175g Basmati Rice 50g Toasted almonds 50g Toasted Pistachio Nuts 2 Shallots, chopped crushed seeds from 10 Cardamom pods grated zest of large orange 350 ml good chicken or turkey stock teaspoon honey Method: Sweat off Shallots in a little Olive Oil and stir in Cardomom. Add rice and stir well in oils to ensure coated and add the carrot and zest. Pour over hot stock and add honey a good pinch salt and ground pepper and bring to boil. Cover tightly (I use a tea towel around lid to ensure tight fit) and simmer over a very low heat for 12/15 mins, until done to your liking. Fluff up with fork and leave to rest, if too wet then boil off or add more stoch if too dry. Stir in nuts before serving

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