Nutty Rice Recipe

2014-01-22
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Ingredients

Rice

2 cups of long grain rice
1 onion
2 tablespoons of butter
1 tablespoon of olive oil

Sauce

1 tablespoons of butter
1 tablespoon of olive oil
1 glass of walnuts
1/2 glass of pistachios
2 tablespoons of sultanas
2 tablespoons of pine nuts
1 teaspoon of cinnamon
1 teaspoon of allspice
1 teaspoon of salt
1/2 glass of parsley
1/2 glass of dill
3 cups of water (you could use chicken/beef stock or broth)

Practical Tip : best way to use a stock is by crumbling it into a glass that you will use for measuring the water to be used for the cooking and adding some boiling hot water and stirring it until all the stock has melted then top up the glass with water and use it in your cooking to ensure no extra water is being used.

Topping

Chopped parsley and dill

Method

Rice

1) Soak the rice in water for half an hour then wash and drain thoroughly.

2) Finely chop the onion and sauté in a non-stick pan for few minutes and then add the butter and rice and sauté together with the onion until the rice reaches a pearl white colour.

3) Add the water and let that cook on medium heat until all water has been absorbed.

Sauce

1) Finely chop the parsley and dill.

2) In another non-stick pan, heat olive oil and add the pine nuts and sauté it, once the pine nuts are slightly golden, add the walnuts, pistachio, sultanas and let that sauté for a couple of minutes then add all the other ingredients and let that sauté for another minute.

3) Add the sauce into the rice and mix it well.

4) Serve it with some chopped parsley and dill on top.

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