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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I haven't made this it comes from a Good Taste magazine. Putting it here as I want to try it myself. I would say it would go well with char grilled lamb cutlets Ingredients:
200 g basmati rice |
500 -750 ml chicken stock |
2 tablespoons olive oil |
1 yellow onion, halved and finely chopped |
65 g slivered almonds |
80 g pine nuts, chopped |
1/2 teaspoon ground cumin |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground cinnamon |
1 pinch chili powder (your taste) |
65 g raisins |
1 orange, rind cut into very thin strips, juiced |
1/3 cup loosely packed coarsely chopped fresh coriander |
salt |
fresh goround pepper, to your taste |
Directions:
1. Rinse rice under cold water until water runs clear; drain.
2. Place rice in a microwave-safe rice cooker or bowl.
3. Add enough stock until it covers the rice by 2cm.
4. Cover with a lid or a double layer of plastic wrap and Cook on High/800watts/100% for 5 minutes.
5. Cook on Medium/500watts/50% for a further 7 minutes.
6. Remove from microwave and set aside.
7. Meanwhile place oil, onion, almonds, pine nuts, cumin, turmeric, cinnamon and chili powder in a microwave safe rice cooker or bowl.
8. Cook uncovered stirring every minute on High for 3 to 4 minutes or until the nuts are toasted and the mixture is fragrant.
9. Add raisins, orange rind and juice.
10. Cook on high for 1 minute.
11. Add the nut mixture and coriander to the rice and stir gently to combine.
12. Taste and season with salt and pepper.
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