Nutty Rice Pilaf


1 tablespoon sesame oil

¾ cup chopped onion

1 large clove of garlic minced

½ teaspoon fresh minced ginger

¼ teaspoon of seeds (fennel or sesame)

1 cup of Inari Rice Trio

3 cups boiling water ( ½ for soaking rice)

½ tablespoon butter

¾ cup mixed chopped nuts (any combination of pecans, walnuts, almonds cashews)

½ cup raisins

¼ teaspoon salt

¼ teaspoon citrus rind



Add rice to a bowl or pot and cover with 2 cups boiling water. Allow to soak for 15 – 20 minutes and then drain. In a wok or deep skillet sauté onion, garlic, ginger and seeds in oil on medium heat for about 5 - 10 minutes, until onions are clear. Add the Rice and sauté for an additional 8 minutes, stirring frequently. Add remaining 2 cups of boiling water to wok. Cover and reduce heat to simmer for up to 40 minutes (until rice is cooked). While rice is cooking, melt butter in a small skillet and sauté nuts on low heat (10- 15 minutes). Stir and watch carefully to avoiding burning. Stir remaining ingredients (except nuts) into rice and cook for an additional minute or so. Add nuts just before serving.