This is one of those versatile rice dishes that is delicious with roast pork or lamb or as part of a classic Mediterranean mezze with olives, hummus and tzatziki. I served it warm with a slow roasted shoulder of lamb marinated in olive oil, lemon juice, fresh rosemary and oregano. There was a bit leftover and it made a brilliant stuffing for some roasted vegetables for a light supper the following day.
- Serves 4 to 6
- 300g basmati rice
- 2 tbsp olive oil
- 1 onion, halved and sliced
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 500ml light chicken stock
- Handful each of chopped flat leaf parsley and fresh dill
- 2 tbsps toasted pine nuts
- 2 tbsp currants
To make…
- Soak the rice in plenty of cold water for 30 minutes or so. Drain thoroughly with a fine sieve and set aside.
- Heat the oil in a large non-stick pan with a lid and fry the onion for 10 minutes until soft. Add the rice and coat it thoroughly with oil and cook for a few more minutes.
- Add the cinnamon, salt, black pepper and the add enough stock to just a centimetre above the level of the rice. Bring it up to the boil, put the lid on tightly and turn off the heat. The rice will absorb all the stock and cook in the steam within ten minutes. It will keep warm for a little while so don’t take the lid off until you’re ready to serve.
- Just before serving, remove the lid and stir through with the pine nuts, currants and fresh herbs. Transfer to a warmed dish and serve immediately.
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