This is a sweet and savory version of a rice pilaf. Instead of cooking the rice in regular old stock, I am using coconut milk. I added chickpeas to the leftovers and had it for lunch the next day. You will want to stir the coconut milk before measuring since it gets separated in the can. This recipe was inspired by a recent recipe contest run by Food52 to use dates in a savory recipe. Winners are announced March 31st, wish me luck!

Rice Pilaf with Dates

by Inspired by the Seasons

4 pitted dates, thinly sliced
1 c chopped onions
1 c jasmine rice
1 c coconut milk, full fat
3/4 c water
1 T olive oil
2 tsp fresh ginger, grated

Put rice in a fine mesh strainer, rinse with cold water until the water runs clear.

Heat olive oil in a 4 quart pan. Add onions and cook 4 minutes until translucent. Add ginger and cook an additional 2 minutes

Stir in rice and cook until rice starts to smell toasty, about 4 minutes, You will want to stir frequently to prevent burning.

Pour in coconut milk and water, stir until they combine with the rice and bring to a boil.

Drop in dates and reduce heat to simmer. Cover pot and continue to simmer 20 minutes. Remove from heat and let stand an additional 3 minutes. Fluff with a fork and top with pistachios before serving