Rice and pasta pilaf with golden raisins and almonds from Cook's Illustrated Annual Edition 2014 (page 21) by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on October 05, 2019

    This is a great pilaf recipe and one of several variations on a Cook's Illustrated base recipe. Great texture that's both loose and moist and wonderful flavor combination. Recipe calls for 1 tsp ground cardamom which I found to be too heavy-handed - I'll try substituting some smashed whole cardamom pods (perhaps 5-10) instead when I make it in the future. I usually use orzo instead of broken vermicelli/spaghetti as specified in the recipe. [Cross-post for Annual Edition/Magazine.]

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