Monday, 4 May 2009


  • 2 shallots, finely chopped
  • 2 tbsp oil
  • 4 mushrooms, diced
  • 1 -2 tsp currants
  • 1/2 tsp cinnamon
  • 1/2 tsp coarsely ground black pepper
  • 1 cup rice, washed 2-3 times
  • 2 cups hot water or vegetable stock
  • 1 tbsp lemon juice
  • salt
  • fresh dill, chopped
  • handful of flaked almonds
1) Fry the shallots in a non stick pan with oil. Add mushrooms, currants, cinnamon and black pepper, stir.
2) Add the rice and coat it well with the spices. Add hot water and salt. Mix once and bring the rice to boil.
3) Add the lemon juice and cover. Turn to heat to low and steam the rice for 12-15 minutes until it is cooked.
4) In the mean time, dry roast the almond flakes in a non stick frying pan for a minute or two, until just turning brown. Set aside.
5) Take the rice off the heat and add chopped dill and mix. Place the lid back on and  let the rice rest for 10 minutes.
6) Sprinkle the rice with roasted almonds before serving.

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