Fragrant Rice for me sums up a fusion of Mediterranean and North African flavours that I have fond memories of. It’s a great dish to go with any Moroccan inspired BBQ meats but would also sit well with a firm white fish. I always make a great big pot of the stuff as we also like to eat it on it’s own as it is that good and it’s also super easy to make a vegan version that is still full of flavour!
Fragrant Rice ingredients
|2||oranges – Juice and zest|
|50 g||unsalted butter or glug of Olive Oil(v)|
|1 glug||White Wine|
|300g||long-grain white rice|
|800 ml||chicken stock or vegetable stock(v)|
|75 g||pistachios, shelled|
|bunch||fresh coriander, at least half a bunch chopped to stir though remainder to garnish|
- Peel and finely slice the onion, and peel and crush the garlic;
- 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 Wine sizzle and stir till nearly dry
- Peel the rind of 1 orange with a potato peeler and squeeze the juice of both oranges. 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, then turn off the heat, cover and leave for 20 minutes, or until the rice is cooked and all the liquid has been absorbed.
- Stir through 2/3rds of the nuts and the chopped coriander.
- Serve the rice garnished with orange wedges, coriander sprigs and remaining pistachios.
Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water. You could also add a diced red pepper and a diced courgette at the same time as adding the stock. Adjust other seasoning to suit taste.