Sweet Spiced Basmati Rice

I threw this rice dish together as a side for my baked chicken thighs with pumpkin gravy. Flavored with warming autumn spices and sweetened with honey and dried fruit, it reminds me a bit of Persian jeweled rice, without the barberries. It’s the perfect accompaniment for both sweet and savory dishes, making it ideal alongside the sweet and savory pumpkin gravy that made up the entrée of my meal.

The great part about this side dish is the versatility- it would be wonderful with some chopped almonds instead of the walnuts, or even sunflower seeds- I like a little something for crunch, cilantro or dill would be great substitutions for the curly parsley and you could use raisins, chopped dates or dried cranberries in place of the sultanas. I think it would be great as a holiday side, this upcoming season.

Sweet Spiced Basmati Rice
Serves 4 as a side

1 cup brown basmati rice
2 cups water
1/2 tsp cinnamon
1/4 tsp allspice
pinch fresh ground nutmeg
sea salt to taste
2 tbsp orange peel, dried or 1/4 cup fresh
1 tbsp butter
2 tbsp honey
1/4 cup sultana raisins
2 tbsp walnuts, chopped
2 tbsp curly parsley, chopped

1. In a medium saucepan or rice cooker, combine rice, water, spices, a pinch of sea salt and dried orange peel (if using fresh, leave out for now). Bring to a boil and reduce to a simmer. Simmer, covered, 40-45 minutes until rice is tender and all water is absorbed.

2. Stir in butter and honey. Add raisins and walnuts and stir to warm slightly. Season to taste.

3. Just before serving, stir in curly parsley, reserving a pinch for garnish if desired. Serve hot.