Love and Spices:
Festive Basmati Rice

A perfect dish for the holidays that can be adapted for vegans

Previously published in WestmountMag.ca

Recipe by Monique Singer

Love and Spices, a beautifully illustrated English-language cookbook by Monique Singer, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Festive Basmati Rice offers a fragrant, light, and colourful taste that feels celebratory and comforting. Enjoy, and Happy Holidays!

Festive Basmati Rice

Preparation time: 35 min | Cooking time: 20 min + 10 min | Yields: 4 to 6 servings

• 1 cup / 250 ml vegetable or chicken broth
• 1 large red onion, chopped
• 1/2 cup / 185 g long-grain basmati rice
• 1/2 cup / 60 g slivered almonds
• 1/2 cup / 60 g pistachios, roasted, roughly chopped
• 1/4 cup / 35 g cashews, roughly chopped
• 1/4 cup / 35 g walnuts chopped
• 1/4 cup / 35 g dried currants
• 1/4 cup / 30 g dried apricots, chopped
• 3 tbsp / 44 ml orange blossom water

Heat the oil in a medium pot over medium heat.
Sauté the onion for 5 minutes until golden.
Add the slivered almonds, pistachios, cashews and walnuts.
Continue frying for 10 minutes.
Add the chopped apricots and stir.
Remove from the pot and set aside.
In the same pot, pour in the broth and stir in the rice.
Bring to a boil uncovered.
Lower the heat and add the orange blossom water.
Cover and simmer for about 20 minutes or until fluffy and tender.
Remove from stovetop.
Stir in the nuts, dried fruits, salt and pepper to taste.
Garnish with dried currants.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn