Turkish Pilaf

Adapted from various recipes

serves 6-8 as a side dish.

2 tbsp vegetable oil
1 small onion, chopped
1 tsp cinnamon
ground pepper to taste
1/2 cup of peas
1/2 cup of sliced halved carrots
1/2 cup of craisins
1/2 cup of shelled salted pistachios
1/2 cup of blanched whole almonds
2 cups basmati rice
3½ cups vegetable stock (two 10oz cans + some water)

• In a large pot, heat the oil on medium heat. Add the onion and cook, stirring occasionally, until brown around the edges, about 10 minutes.
   
• Add the peas, carrots, craisins, cinnamon, ground pepper, and rice. Stir until the rice is coated with the oil.
   
• Add the stock, bring to a boil, then cover. Reduce the heat to low and cook for 20 minutes, or until the rice is tender.
   
• Near the end of the rice cooking time, saute the nuts in a little oil, until lightly toasted. Put the rice on a platter, and top with the nuts. Serve.
  

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