Bacon and sausage pilaf
Chopped bacon and sliced Spanish-style chorizo join Basmati rice, dried fruits (wolfberries and apricots), roasted pumpkin seeds and cashew nuts in this easy and tasty one bowl meal.
Servings 4 people
Ingredients
- ¾ cup chopped belly bacon
- 1 onion peeled and thinly sliced
- 1 Spanish-style chorizo about 200 grams / 7 oz., thinly sliced
- ⅓ cup roasted pumpkin seeds
- ⅓ cup roasted cashew nuts
- ⅓ cup dried wolfberries (goji)
- 4 to 6 dried apricots cut into half-inch cubes
- 1 cup Basmati rice
- 3 cups bone broth (beef or chicken broth is recommended) must be well seasoned
- 3 to 4 tablespoons calamansi juice or lemon or lime juice
- cilantro to garnish
Instructions
- Spread the chopped bacon in a pan, set the heat on medium-high and leave without disturbing to let the bacon render fat. Stir the bacon and cook until the edges are just starting to brown.
- Add the sliced onion and cook, stirring often, until the onion slices are beginning to turn translucent.
- Stir in the chorizo and cook just until the sausage has rendered fat and color.
- Add the pumpkin seeds, cashew nuts, wolfberries, apricots and rice. Toss to coat every solid ingredient with rendered fat.
- Pour in the broth and bring to a gentle boil.
- Cover the pan, lower the heat and cook the pilaf for half an hour.
- Toss the pilaf to fluff it up, drizzle in the calamansi juice, and toss a few times.
- Ladle the bacon and sausage pilaf into shallow bowls, garnish with cilantro and serve.
