Medjool Pilaf

• 1/4 cup sliced almonds
• 1 tablespoon butter or margarine
• 1/2 cup chopped onion
• 3/4 cup Medjool dates (about 5 oz.)
• 1 cup basmati rice
• 1/2 teaspoon cumin seed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• About 1/2 teaspoon salt
• 2 cups fat-skimmed chicken broth
• 1/2 cup frozen petite peas

1. In a 10- to 12-inch frying pan over medium heat, stir almonds often until golden, about 5 minutes. Pour from pan and reserve.
2. Add butter and onion to pan. Stir occasionally until onion is limp, about 5 minutes. Meanwhile, pit and chop 1/2 the dates. Cut remaining dates lengthwise into 1/2-inch-wide slices; discard pits.
3. Add rice to onion. Stir often until rice is opaque, about 4 minutes. Add cumin, ginger, and cardamom; stir 1 minute longer.
4. Add 1/2 teaspoon salt, broth, and chopped dates. Bring to a boil over high heat, then reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite, about 15 minutes.
5. Stir in peas and cook just until they're hot, 1 to 2 minutes. Pour pilaf into a bowl and top decoratively with sliced dates and almonds. Add more salt to taste.
6. Note: Nutritional analysis is per serving.

almonds, butter, onion, dates, basmati rice, cumin, ground ginger, ground cardamom, salt, chicken broth, frozen petite peas

Taken from www.myrecipes.com/recipe/medjool-pilaf (may not work)