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Herby Rice Pilau

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Herby Rice Pilau

 

1 onion

1 garlic clove

1 cup mixed brown

basmati and wild rice

1 tablespoon olive oil

1 teaspoon ground cumin

1

teaspoon ground turmeric

2 ozs. sultanas (golden raisins)

3 cups vegetable

stock

2 to 3 tablespoons chopped fresh mixed herbs

salt and ground black

pepper to taste

sprigs of fresh herbs and 25 g/1 oz/¼ cup pistachio nuts,

chopped, to garnish

 

Chop the onion and crush the garlic cloves. Wash

the rice under cold running water until the water runs clear, then drain well.

Heat the oil, add the onion and garlic, and cook gently for 5 minutes, stirring

occasionally.

Add the ground cumin and turmeric and drained rice and cook

gently for 1 minute, stirring. Stir in the sultanas and vegetable stock, bring

to the boil, cover and simmer gently for 20 to 25 minutes, stirring

occasionally.

Stir in the chopped mixed herbs and season with salt and pepper

to taste. Spoon the pilau into a warmed serving dish and garnish with fresh herb

sprigs and a sprinkling of chopped pistachio nuts. Serve immediately. Yields 4

servings.

 

 

 

 

 

 

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