Raiding the Recipe Box – Curried Nut Rice & Orange Mint Rice


Curried Nut Rice

500g long-grain rice

60g butter

125g slivered almonds

8 shallots or spring onions

1 1/2 teaspoons curry powder

salt, pepper

Cook rice in boiling salted water 10 to 12 minutes, or until tender; drain. Melt butter in pan, gently saute almonds, finely-chopped shallots, curry powder, salt and pepper, until almonds are light golden brown. Add to hot rice, toss lightly to mix.

Serves 4 to 6.

Orange Minted Rice

1 cup long-grain rice

60g butter

4 sticks celery

1 medium onion

salt, pepper

2 tablespoons finely- shredded orange rind

1/2 cup orange juice

1/4 cup water

2 tablespoons finely-chopped mint

Cook rice in boiling salted water 10 to 12 minutes or until tender; drain; set aside. Melt butter in pan, gently saute finely-chopped celery, peeled and finely-chopped onion, salt, pepper and orange rind for 3 minutes. Add orange juice, water and mint, bring to boil, boil rapidly until most of the liquid has evaporated and vegetables are just cooked. Remove from heat, stir in cooked rice; cover and let stand for 5 minutes.

Serves 4.

My notes: these could probably be adapted to be cooked in a pressure cooker to save time and really infuse those flavours. Great to serve with kebabs.

Section: Rice & Pasta – The World’s Best Dishes. Card: 11

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