Brown-and-Wild Rice Pilaf with Date Chutney

Ingredients

• 1.3 cups brown basmati rice uncooked
• 6 servings date chutney 
• 0.3 teaspoon ground turmeric 
• 1 tablespoon olive oil 
• 1.5 cups onion vertically sliced
• 0.8 cup peas green frozen thawed
• 0.5 teaspoon salt 
• 6 tablespoons slivered almonds toasted
• 3 cups water 
• 0.8 cup rice wild uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Combine first 4 ingredients in a large saucepan, and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. Add basmati rice. Return mixture to a boil; cover, reduce heat, and simmer for 25 minutes. Stir in green peas; cook 5 minutes.
3. Remove from heat; let stand, covered, 5 minutes.
4. Heat the oil in a large nonstick skillet over medium-high heat.
5. Add the onion; saut 20 minutes or until golden brown, stirring frequently.
6. Divide the rice mixture evenly among 6 plates; top each serving with the caramelized onions, chutney, and almonds.
7. (Totals include Date Chutney)