157.Cashew nut pilaf : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Pilaf is a national dish from Turkey, cooked in an oven. It is important that the rice is not stirred while cooking.

For four people

8 oz / 200 g long grain rice

1 oz / 25 g each cashew nuts, pine kernels - or any variation

1 oz / 25 g each sultanas, raisins, hazelnuts, walnuts,

4 oz / 100 g dried figs, chopped

4 oz / 100 g mushrooms

1 small - medium onion, chopped

1 clove garlic, crushed

Herbs - rosemary, thyme, oregano

salt to taste

4 - 6 oz / 125 - 175 ml boiling water


  • The pilaf may be baked in the oven or in a microwave oven.


  • Mix all the ingredients together in an oven-proof dish and bring back to the boil.

  • Place in a low oven (gas mark 2, 300F, 150C) where it will simmer gently for 45 minutes.

Microwave oven:

  • Mix all the ingredients together in a large microwave-proof bowl.

  • Cover with clingfilm and pierce several times.

  • Then cook at Full Power for 20 minutes.

  • The rice should absorb all the water when fully cooked, and the pilaf can be served straight from the bowl.