Nutty Rice Pilau recipe
information
This is a complete main dish, but can also be served as a first course or as an accompaniment.
ingredients
30 ml (2 tbsp) oil
1 large onion, peeled and chopped
175 g (6 oz) mushrooms, chopped
450 g (1 lb) long-grain American rice
298 g (10 1/2 oz) can condensed clear soup
600 ml (1 pt) water
bouquet garni
75 g (3 oz) hazelnuts
50 g (2 oz) almonds
50 g (2 oz) walnuts
25 g (1 oz) pine nuts
10 g (1 tbsp) sunflower seeds
50 g (2 oz) butter
salt and freshly ground pepper
7 g (1 tbsp) snipped chives
10 g (1 tbsp) sesame seeds
1 large onion, peeled and chopped
175 g (6 oz) mushrooms, chopped
450 g (1 lb) long-grain American rice
298 g (10 1/2 oz) can condensed clear soup
600 ml (1 pt) water
bouquet garni
75 g (3 oz) hazelnuts
50 g (2 oz) almonds
50 g (2 oz) walnuts
25 g (1 oz) pine nuts
10 g (1 tbsp) sunflower seeds
50 g (2 oz) butter
salt and freshly ground pepper
7 g (1 tbsp) snipped chives
10 g (1 tbsp) sesame seeds
method
1. Heat the oil in an oven-proof casserole, add the onion and mushrooms and fry over medium heat for a couple of minutes.
2. Add the rice and fry for a minute or until golden.
3. Stir in the clear soup, water and bouquet garni. Bring to the boil then stir well, cover, and put in the oven.
4. Cook for 20 to 25 minutes, without stirring at 180°C (350°F) Gas 4.
5. While the rice is cooking, toast the hazelnuts and almonds in the oven until golden brown.
6. Put into a grinder or processor with the walnuts, pine nuts and sunflower seeds to chop coarsely.
7. When the rice is tender and all the liquid has been absorbed, remove the bouquet garni and stir in the nuts, butter and seasonings.
8. Sprinkle with the chives and sesame seeds, and serve hot.
2. Add the rice and fry for a minute or until golden.
3. Stir in the clear soup, water and bouquet garni. Bring to the boil then stir well, cover, and put in the oven.
4. Cook for 20 to 25 minutes, without stirring at 180°C (350°F) Gas 4.
5. While the rice is cooking, toast the hazelnuts and almonds in the oven until golden brown.
6. Put into a grinder or processor with the walnuts, pine nuts and sunflower seeds to chop coarsely.
7. When the rice is tender and all the liquid has been absorbed, remove the bouquet garni and stir in the nuts, butter and seasonings.
8. Sprinkle with the chives and sesame seeds, and serve hot.
serving amount
serves 6
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