Love and Spices:
Festive Basmati Rice

A perfect dish for celebrations that can be adapted for vegans

Edited from the article first published September 19, 2020

Recipe by Monique Singer

Love and Spices cookbook - WestmountMag.ca

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

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