Recipe: Rice Pilaf with Almonds and Dates (Gluten-Free)

1 tablespoon of butter
1 tablespoon of olive oil
(Note: I substituted 2 Tablespoons of Nutiva’s Extra Virgin Coconut Oil for the butter and olive oil)!
1 medium onion, chopped (about 1 cup)
4 large garlic cloves, minced
1 red, yellow, or green bell pepper

1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon, ground allspice or nutmeg

1/2 cup dates
3 cups cooked brown, white or basmati rice
(Note: I use brown basmati rice, because it’s so much more aromatic than the other two)!
2 tablespoons of fresh parsley
1/4 cup hot water
1/2 cup chopped roasted almonds
salt and ground black pepper to taste

In a large heavy skillet, heat the butter and oil. Saute the onions and garlic on medium heat until just tender. Finely chop the bell pepper, and add it to the sauteing onion. Stir in the turmeric, cinnamon, and allspice/nutmeg. Finely chop the dates, and add them to the onions. Stir in the rice and the parsley, sprinkle on the water, and heat uncovered for a few minutes. When the rice is hot, stir in the almonds, add salt and pepper to taste and serve.

This was taken and modified from the Moosewood Cooks at Home! If you don’t have this one, I would highly recommend it!

Serves 4 generously; could easily be a meal served with fresh garden salad, dressed with fresh lemon juice!

Per 8 ounce serving: 290 calories, 5.3 grams of protein, 8.5 grams of fat, 75 mg sodium, 0 mg cholesterol

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1 comment so far

  1. […] the time we got back, we both needed showers and I still had two dishes to make (Spicy Yams and Rice Pilaf with Almonds and Dates), so as you might imagine, things got a little crazy. One of the reasons I was bringing three […]


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