Antony Worrall Thompson's fruit and nut pilaf recip

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Antony Worrall Thompson's fruit and nut pilaf recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions