Rice pilaf

I cycle through moods with the staple carbs in my life – potato, pasta and rice – and right now, I’m in really good place with rice.

White, brown, wild, basmati, I do not discriminate.

And while it can be the easiest accompaniment to my favourite stews and curries, rice doesn’t need to be just be a side show. It can be the main attraction.

Enter rice pilaf.

Cooked in stock and spices, and textured with chopped nuts and sweet dried cranberries, pilaf transforms the humble grain into a fragrant and flavourful dish in its own right.

It’s rice like you haven’t seen (or tasted) before, and she’s putting on a show.

While there’s absolutely nothing wrong with simply salted rice, if you have a few extra minutes, this recipe is sure to earn you a standing ovation.

INGREDIENTS

1 tbs extra virgin olive oil

1/2 red onion

1 tbs coriander stalks, chopped

2 garlic cloves

1 tomato, chopped

2 tbs slivered (or chopped) almonds

1/2 tsp turmeric

1 cup rice

1 cup salt-reduced stock (vegetable or chicken)

1 cup water

1/3 cup dried cranberries (sultanas or currants)

2 tbs coriander leaves, chopped

Salt to taste

METHOD

In a small saucepan, sauté onion, garlic and coriander stalks in oil until translucent. Add tomato and almonds, and cook for another minute, stirring.

Add rice to mix and cook for a minute, mixing until well combined. Add turmeric, stock and water, cover and cook on slow until liquid is completely absorbed. Add cranberries, coriander leaves and salt to taste.

Serve hot.

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