Warm cinnamon, sweet cranberries and raisins transform wholesome wholegrain basmati rice into a fragrant pilaf that's both comforting and full of texture. Finished with crunchy pistachios and almonds, it's an elegant side dish that pairs beautifully with roasted meats, grilled vegetables or festive feasts.
Ingredients (Serves 4):200g Nice Rice wholegrain basmati dry rice (washed) 1 cinnamon stick 1 red onion, peeled & finely sliced 3 garlic cloves, peeled & finely chopped 30g cranberries 30g raisins 50g pistachios, roughly chopped 50g blanched almonds, finely sliced 600ml boiling water |
Instructions:1. Heat a large wide-based pan over medium heat and once hot, add 2 tbsp olive oil and cinnamon stick and sliced red onions with a generous pinch of salt. 2. Cook for 5-6 mins or until softened. 3. Add the chopped garlic, cook off for 30 seconds, then add in the cranberries, raisins and our wholegrain basmati rice and stir for another 30 seconds to gently toast and mix the rice. 4. Add 600ml of hot water and bring to a boil. Once boiling, cover with a lid, reduce heat and simmer for 35 mins or until the liquid has been absorbed and the rice is cooked. 5. Remove from the heat, leave covered and let steam for a further 10 mins. Garnish the rice with the chopped pistachios and sliced blanched almonds. |
