Courtesy of the Washington Post and Deborah Madison–I use fresh jalapeños instead of serranos because Suzi says serranos make it too hot. I add pine nuts and walnuts. I use brown rice. I forgot the frozen peas, because I always forget the frozen peas. For the potluck, I made a quadruple recipe.

–Bruce

Neelam’s Festive Rice Pilaf

Serves 4 to 6

Vegetarian cookbook author Deborah Madison includes this colorful, fragrant, one-pot rice dish in her upcoming book, “Vegetarian Suppers From Deborah Madison’s Kitchen” (Broadway). The recipe, she writes, originated with Indian cook Neelam Bata, who suggests serving it with plain yogurt to which minced fresh ginger, mint, cilantro and scallions have been added. If you’re serving wine, Madison recommends a dry Pinot Gris from Alsace to stand up to the spices and fruit.

11/2 cups basmati rice

6 quarter-sized slices peeled, fresh ginger root

2 large cloves garlic, peeled

1 to 3 fresh serrano chili peppers, seeded and finely chopped

3 tablespoons vegetable oil

1/2 cup raw almonds, coarsely chopped

1/2 cup shelled raw pistachios

1/4 cup raisins

1/4 cup dried cranberries

1/4 cup dried blueberries

One 2-inch cinnamon stick

5 or 6 black cardamom pods, crushed lightly to break the shell

1 teaspoon cumin seeds

1 medium onion, thinly sliced

1/4 teaspoon ground turmeric

2 cups finely chopped fresh vegetables, such as carrots, cauliflower, bell peppers of mixed colors, summer squashes

1/2 cup frozen peas

1 teaspoon salt

1/2 teaspoon garam masala

Wash the rice in 3 or 4 changes of water or until the water runs almost clear. Then soak the rice in 2 & 3/4 cups water for about 30 minutes. While the rice is soaking, use a small spice grinder or a food processor to make a fine paste from the ginger, garlic and serrano chili peppers.

Heat 1 teaspoon of the oil in a 3-quart saucepan or a skillet over medium heat large enough to hold the rice. Add the almonds and pistachios and cook over medium heat, stirring, until fragrant and a few shades darker, about 1 minute. Add the raisins, cranberries and blueberries and cook for another minute. Set aside.

Heat the remaining oil in the same pan over medium heat. Add the cinnamon and cardamom and stir for about 1 minute. Add the cumin seeds — they should sizzle on contact with the hot oil — and the onion. Cook, stirring frequently, until golden brown, about 5 minutes. Stir in the ginger-garlic paste and turmeric, then add the vegetables and the peas and cook, stirring, for 2 to 3 minutes.

Pour in the rice and its soaking water, add the salt and bring to a boil.

Reduce the heat to its lowest setting, cover the pan (partially at first until the foam subsides, then snugly) and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it is cooking.

Remove from the heat and lightly fork in the reserved nuts and fruits.

Cover the pan and allow the rice to rest for about 5 minutes. Transfer to a serving platter, sprinkle the garam masala on top and serve.

Per serving (based on 6): 424 calories, 10 gm protein, 58 gm carbohydrates,

19 gm fat, 2 mg cholesterol, 10 gm saturated fat, 496 mg sodium, 8 gm dietary fiber