Wednesday, August 4, 2010

indonesian pilaf

OK. I made this last night - the recipe came from a kashi advertisement. i halved the amount of rice, but then we didn't have leftovers...i think the actual amount would work for dinner, then lunch the next day for two.

2 packets kashi 7 whole grain pilaf (8 cups of any cooked whole grain would work)
1 c whole peanuts
4 tsp sesame oil
3 cloves garlic, chopped or pressed
1 med red onion, diced
1/2 tsp cumin
1/2 tsp coriander
3/4 c raisins
1 large carrot, cut into matchsticks
1 c red cabbage, diced
1 pinch salt
1/4 c. water
1 red bell pepper, diced
4 tbsp soy sauce
2 tbsp brown rice vinegar (i ran out and used cider vinegar - it was ok)
2 tsp fresh ginger
1 tsp crushed red chili flakes
2 tsp evaporated cane juice (i used some brown sugar)

cook pilaf according to package directions. saute garlic and onion in 2 tsp sesame oil until limp. add cumin and coriander, stir. ad carrots, raisins, cabbage, salt, and water- stir well. cover with lid, reduce heat to low, simmer for 3ish minutes, then remove from heat. in a large mixing bowl, combine everything (including uncooked pepper and peanuts). In a small bowl, combine remaining ingredients, whisk together, and add to the pilaf mixture. stir well and enjoy.


  1. That sounds really good :) I like raisins and cabbage together.

  2. oops, i just noticed one of my ingredients said case juice. it's supposed to be cane juice. sorry..