Antony Worrall Thompson's fruit and nut pilaf recipe Recipe

Name: Antony Worrall Thompson's fruit and nut pilaf recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) Spelt or kamut grains; 1 tbsp Olive oil; 4 Onions, peeled and roughly chopped; 50 g (1.8oz) Raisins; 75 g (2.6oz) Dried peaches, chopped; 2 Oranges - finely grated zest of; 25 g (0.9oz) Cashew nuts; 40 g (1.4oz) Brazil nuts, sliced or chopped; 600 ml (21.1fl oz) Vegetable stock; 0 Freshly ground black pepper; 2 tbsp Freshly chopped coriander; 1 tbsp Freshly chopped flat-leaf parsley

Servings: persons

250 g (8.8oz) Spelt or kamut grains
1 tbsp Olive oil
4 Onions, peeled and roughly chopped
50 g (1.8oz) Raisins
75 g (2.6oz) Dried peaches, chopped
2 Oranges - finely grated zest of
25 g (0.9oz) Cashew nuts
40 g (1.4oz) Brazil nuts, sliced or chopped
600 ml (21.1fl oz) Vegetable stock
0 Freshly ground black pepper
2 tbsp Freshly chopped coriander
1 tbsp Freshly chopped flat-leaf parsley

1
Put the grains in a saucepan, cover with cold water and bring to the boil.
2
Simmer for 15 minutes then drain thoroughly.
3
Preheat the oven to 180C/350F/gas mark 4
4
Heat the oil in a flameproof casserole dish and cook the onion over a medium heat until softened, adding a tablespoon of water at a time, as necessary, to prevent sticking.
5
Add the drained grains, raisins, peaches, orange zest and nuts and mix well.
6
Stir in the stock and bring to a simmer.
7
Cover then bake for 30 minutes.
8
Remove the lid, stir well and cook for a further 30 minutes until the grains are tender and most of the liquid has been absorbed.
9
Season to taste with ground black pepper and stir in the herbs.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250 g (8.8oz) Spelt or kamut grains, 1 tbsp Olive oil, 4 Onions, peeled and roughly chopped, 50 g (1.8oz) Raisins, and more.

Yes, Antony Worrall Thompson's fruit and nut pilaf recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antony Worrall Thompson's fruit and nut pilaf recipe

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