Brown Rice Pilaf with Dried Figs and Pomegranate

A pilaf or pilau is a Middle Eastern rice dish that is cooked in broth and spices. It may contain a variety of vegetables and meat. This is a delicious recipe for using up leftover roasted chicken or turkey, and works well with seafood too.

1 tbsp Butter
1 Shallot, diced
1/3 tsp Allspice, ground
1 clove Garlic, crushed
180 g Long-grain brown rice
Sea salt and freshly ground pepper
550-600 ml Vegetable broth or water, warmed
100 g Dried figs, diced
200 g Leftover roasted chicken breast
Some leftover roasted Brussels sprouts, cut into wedges
1 tbsp Chopped parsley
1 handful Pomegranate seeds

Melt the butter in a saucepan over medium heat. Add the shallot and saute until tender. Add in allspice and crushed garlic and stir briefly.
Add in brown rice and stir until the rice is coated with the butter. Pour in vegetable broth. Bring to the boil then immediately turn down to a simmer. Cover and cook for 30 minutes.
Turn off the heat. Add in dried figs and let sit, covered, for 10 minutes.
Season with salt and pepper and gently fork through the roasted chicken, Brussels sprouts and chopped parsley. Shower with pomegranate seeds at the last minute.