Mango and Apricot Rice

Ingredients

  • 225 g brown rice (or white, if preferred, either way, long grain works best)
  • 2 tablespoons vegetable oil (or any mild tasting)
  • 1 shallot, finely chopped
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • 1 teaspoon green cardamom pods (crushed. Discard shells and keep the seeds)
  • 2 kaffir lime leaves (or 2 strips lime zest)
  • + 7 more ingredients
    • 450 ml vegetable stock or 450 ml chicken stock
    • 450 ml chicken stock
    • 30 g dried mango or 30 g dried apricots, snipped into 2cm pieces
    • 30 g dried apricots, snipped into 2cm pieces
    • 30 g butter
    • 1 pinch saffron
    • 50 g slivered almonds

1 Soak the saffron in 4tsp of warm water. Wash the rice in a colander under running water. 2 Warm the oil in a heavy-based, deep pan and fry the shallot until golden, for about 2 minutes. 3 Fry the cinnamon, turmeric and cardamom seeds for 2 minutess. Add the lime leaves (or strips of lemon pee...

View full recipe at SpringPad

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