Curried Nut Rice
500g long-grain rice
125g slivered almonds
8 shallots or spring onions
1 1/2 teaspoons curry powder
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
4 sticks celery
1 medium onion
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.
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