Rice pilaf
By: Caroline Hire
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Rice pilaf
- Prep time:
- 5 mins
- Cook time:
- 20 mins
- Serves:
Give rice a Middle-Eastern makeover with Caroline Hire's spiced accompaniment for roast chicken
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Ingredients
- Olive oil, for frying
- 1 small Onion, finely sliced
- 1/2 tsp ground Cumin
- 1 tsp ground Cinnamon
- 1/2 tsp ground ground allspice
- 200g basmati rice
- 350ml vegetable or chicken stock
- 2 tbsp plump sultanas
- 2 tbsp Pine kernels
Method
1. Heat the olive oil in a medium saucepan. Cook the onions until softened and slightly browned. Stir in the cumin, cinnamon, allspice and rice. Cook for a further minute.2. Pour in the stock, add the sultanas and simmer for 10 - 15 minutes or until the rise is cooked through.
3. Meanwhile, set the oven to 180C/ gas mark 6 and toast the pine nuts for a few minutes on a baking tray. Keep an eye on them as they burn easily. Sprinkle them over the pilaf and serve.
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Latest Comment
Easy quick when time is at a premium very tasty