In a nutshell, it's at times like these that we have to eat wisely,
subject to what we have in our store cupboards and freezers and
conjuring up a nutritious meal or following a recipe and using
alternative ingredients. Given that shopping is not easy these days and
we have
been advised to stay at home, you might find that you don't have the
exact ingredients.
I needed some inspiration and, alas I came across this recipe which has
ingredients that most will already have in the kitchen larder.
Pistachios add an authentic flavour but if you don't have them to hand
they can be replaced with cashews or peanuts. Pine nuts can be replaced
with almonds or walnuts, long-grain rice can be replaced with
short-grain, oh, and I used dried blueberries here instead of raisins,
so just play around with what you have in your food cabinets. Stay safe
and eat well.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 2
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Serves: 2
Ingredients:
2-3 tbsp olive oil
1 small onion, peeled and finely chopped
225g long-grain rice
1 tsp salt
freshly ground black pepper
1 tomato, peeled, seeded and finely chopped
2 tbsp pine nuts
1 tbsp pistachio nuts, chopped (optional)
25g raisins
1 tbsp freshly chopped parsley
1/2 tbsp freshly chopped sage
1/2 tbsp freshly chopped mint
1/4 tsp ground mixed spice
450ml vegetable stock
Instructions:
1. Heat most of the oil in a large pan. Add the onion and fry gently for 2 minutes.
2. Add the remaining ingredients except for the stock, and continue frying and stirring for another 3 minutes.
3. Pour on the stock, bring to the boil and cover with a lid. Cook over the lowest possible heat for 12-15 minutes, until the rice is tender and all of the liquid is absorbed. Remove the pan from the heat.
4. Leave to stand for 5 minutes. Add the remaining oil and serve.
1/2 tbsp freshly chopped sage
1/2 tbsp freshly chopped mint
1/4 tsp ground mixed spice
450ml vegetable stock
Instructions:
1. Heat most of the oil in a large pan. Add the onion and fry gently for 2 minutes.
2. Add the remaining ingredients except for the stock, and continue frying and stirring for another 3 minutes.
3. Pour on the stock, bring to the boil and cover with a lid. Cook over the lowest possible heat for 12-15 minutes, until the rice is tender and all of the liquid is absorbed. Remove the pan from the heat.
4. Leave to stand for 5 minutes. Add the remaining oil and serve.