Fragrant-spiced riceby ash lawson |
| Preperation time: 10 mins Cooking time: 40 mins Serves: 6 |
| Recipe Ingredients |
| 3 tbsp oil; 1 onion, finely chopped; 6 cardamom pods, husks removed and seeds crushed; 1 cinnamon stick; 1 bay leaf; 1 garlic clove, crushed; 400g brown basmati rice, washed and drained; 850ml chicken stock; 50g dried cherries, chopped; 85g pine nuts; 5 spring onions, sliced diagonally; splash dry white wine; small handful of chopped coriander. |
| Recipe Method |
| Heat the oil and fry the onion, cardamom,
cinnamon and bay for 5 minutes. Add the garlic and cook for a
further 2 minutes then stir in the rice. Add the chicken stock,
bring to the boil, cover and gently cook for 30 minutes until the
rice is tender. In the meantime, soak the cherries in warm water for 10 minutes. Dry-fry the pine nuts for 2 minutes. Add the the remaining oil and spring onions and cook for a further 3 mins. Drain the cherries and add to the pan along with the wine. Allow to bubble until mostly absorbed. Serve the rice with the cherry mixture and coriander sprinkled on top. |
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