Basmati Rice Pilaf With Cauliflower, Carrots and Peas

• 1 cup basmati rice
• 1 1/2 tablespoons unsalted butter
• 2 3/4 cups water
• Salt to taste
• 2 tablespoons extra virgin olive oil
• 2 shallots or 1 small onion, finely chopped
• 1 cup diced carrots
• 6 ounces cauliflower, broken into very small florets (2 cups)
• 2 tablespoons chopped fresh dill or parsley
• 1/2 teaspoon freshly ground cardamom seeds (from green cardamom pods)
• 1/2 teaspoon ground allspice
• 18 teaspoon ground cinnamon
• 1 teaspoon sugar
• Freshly ground black pepper to taste
• 13 cup currants, sultanas, golden or black raisins, soaked for 20 minutes in hot water and drained
• 1/2 to 1 cup frozen peas (to taste)
• 3 tablespoons pine nuts, toasted until golden
• 3/4 cup cooked wild rice (about 1/3 cup uncooked)

1. Soak basmati rice in water to cover for 30 minutes (prepare the other ingredients during this time).
2. Drain.
3. In a large, heavy saucepan melt butter over medium high heat and add rice.
4. Cook, stirring, until grains are coated with butter, 2 to 3 minutes.
5. Add 2 cups water and salt to taste (I use about 3/4 teaspoon).
6. Bring to a boil, cover, reduce heat to low and simmer 12 to 15 minutes, until water is absorbed.
7. Do not lift lid or stir rice during this time.
8. Remove from heat, remove lid and place a dish towel over the pan.
9. Return lid and let sit undisturbed for 15 minutes.
10. Meanwhile, heat olive oil over medium heat in a heavy skillet or a wide saucepan and add shallots or onion.
11. Cook, stirring often, until translucent, 3 to 4 minutes for shallots, 4 to 5 minutes for onion.
12. Add carrots, cauliflower, dill or parsley, cardamom, allspice, cinnamon, sugar, currants or raisins, and salt and pepper to taste, and stir together.
13. Add remaining 3/4 cup water and bring to a simmer.
14. Simmer over medium heat for 5 minutes.
15. Add peas, turn up heat and cook another 5 minutes, or until vegetables are tender and fragrant, and most of the water has evaporated.
16. If there is more than a tablespoon of water in the pan, drain.
17. Transfer rice to a large bowl or a large buttered or oiled baking dish.
18. Stir toasted pine nuts and the vegetable and spice mixture into the rice.
19. Add wild rice and toss together.
20. Taste and adjust seasoning.
21. If not serving right away, cover baking dish with foil.
22. Reheat in a 325-degree oven for about 20 minutes.

basmati rice, unsalted butter, water, salt, extra virgin olive oil, shallots, carrots, cauliflower, dill, freshly ground cardamom seeds, ground allspice, ground cinnamon, sugar, freshly ground black pepper, currants, frozen peas, pine nuts, rice

Taken from cooking.nytimes.com/recipes/1017163 (may not work)