Middle Eastern Flavoured Rice with Pinenuts and Almonds.
Life can be busy but a delicious home cooked meal often seems more appealing than takeaway (even when the energy level is low). Consequently, I have adapted a rice dish from the Class Collection 1 to create the following recipe.
The main short-cut used is a packet of pre cooked rice combo which is readily available in the supermarkets. I am loving having these in the pantry when time is of the essence.
It works either warm or at room temperature as a side or salad. Its uses are endless (as are many of my recipes). The rice compliments salmon, chicken, lamb and even duck. Ideas will follow the recipe.
INGREDIENTS - Serves 4-6
1 x 250 gm packet precooked brown rice and lentils - or similar
2 tbls olive oil
1 onion - finely chopped
1 garlic clove - finely chopped
2 tbls finely chopped ginger
1/2 cup currants
1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1 tbls cumin powder
1 tsp smoked paprika
juice 1/2 orange
juice 1/2 lemon
large handful each of chopped coriander and parsley
1 tbls white sesame seeds
1 tbls black sesame seeds
1/4 cup roasted pinenuts
1/4 flaked almonds
salt and pepper
METHOD
Tear a corner of the rice packet to create a small opening. Microwave the packet for 30 seconds (please ignore timing instructions on the packet). Leave till ready to use.
Heat a saute pan to a medium heat. Add the oil and when a medium heat has been reached add the chopped onion. Saute till slightly caramelised, stirring occasionally .
Add the garlic, turmeric, cumin, cinnamon, ginger and smoked paprika. Saute for 2 minutes approximately, stirring regularly so the spices etc don’t catch and burn.
Add the rice, currants, orange & lemon juice and stir till the rice etc is mixed through. On a medium heat cook for 2 -3 minutes, stirring occasionally.
Add the coriander, parsley, sesame seeds and pinenuts. Taste and season with salt and pepper if needed. Spoon into a warmed serving dish and top with the almonds.
Enjoy.
TIPS
There are many combinations and brands of pre cooked rice and I find they are all quite similar. From experience, the timing instructions I think are too long (no matter what dish they are going to be used in) . Takes a bit of trial and error as microwaves, like ovens can vary considerably. I generally cut down the time by half.
The rice can be served warm or room temperature, depending on when it is being served and what it is complementing.
It can be prepared a few hours in advance or the day before and reheated.
If the rice is made in advance I often add a dash more lemon juice and chopped coriander to refresh.
I love this rice with a dollop of Greek style yogurt mixed with a little garlic and lemon juice.
The recipe can be doubled if needed for a larger gathering.
SERVING SUGGESTIONS -
The rice served as a Salad with Greek Yogurt mixed with Roasted Cumin, Lemon and Honey. Add a Slow Cooked Shoulder of Lamb. Whats not to like!!
The photos below show the rice served with the Spice Coated Salmon (Recipe in The Class Collection 1 - Pg 116). This idea came to me for a ‘bring a plate’ lunch when a few guests were pescatarian. Drizzle some yogurt with the lemon just before serving. It works well at room temperature, which is a bonus as all the preparation is achieved before guests arrive. Left overs are great for lunch the next day. (I ran out of flaked almonds so substituted with roasted cashews).
The rice is served hot with the Confit of Duck (Luv A Duck) as a main course. The duck is cooked in the same method as the Soy Style from Substack No 4. The duck is coated with the same spice mix as in the salmon above and then slowly braised with orange juice and a dash of water or stock. Great combo.
For a quick hassle free meal buy a cooked ‘chook’ or barbecue a chop or chicken thigh and serve with the rice and steamed greens.
Leftovers mixed with a tin of Tuna make a great ‘office lunch’.
Enjoy and Happy Cooking. 🧑🍳 👨🍳 😋
Take Care.