Nutty Egyptian-Style Rice

Ingredients

-         50g pistachios, shelled

-         1 small onion

-         4 garlic cloves

-         2 small oranges

-         600 ml chicken stock or 600 ml vegetable stock

-         50g unsalted butter

-         1 cinnamon stick

-         75g sultanas

-         3 sprigs fresh coriander, to garnish

-         225g long-grain white rice

-         2 bay leaves

-         ¹⁄₂ teaspoon turmeric

-         1 teaspoon sunflower oil

Directions

-         Peel and slice the onion, crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.

-         Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.

-         Add the orange rind and juice, the bay leaves and sultanas to the rice.

-         Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, in low heat, cover and simmer or cook for 10 minutes until  all the liquid has been absorbed.

-         Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.

-         Clean the pan or wok (if you are using a non-stick pan or wok, then wipe it clean with paper towel), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.

-         Serve the rice garnished with orange wedges, coriander sprigs and pistachios.

-         Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.

Keep visiting this site (blog) and send us your comments. You can also advertise your product/service and reach thousands of food lovers daily.

 Enq.----08141541965,08033460064, 07017313323.