With its warm, lively Middle Eastern flavours it is a delicious side for simply cooked chicken, fish or lamb, but substantial enough for a vegetarian main – just accompany with a salad of mixed leaves.
Spicy Coriander Rice
I have used brown rice, because I love its nutty flavour and chewy
texture, but this recipe works just a well with white rice. If using white rice the cooking time will be reduced and reduce the amount of stock to 1 cup. I like to cook this to the consistency of a wet risotto, but if you prefer cook a little longer for a drier dish.
400g can diced tomatoes
2 medium onions – 1 roughly chopped, 1 finely chopped
1 bunch fresh coriander, leaves and stalks roughly chopped
3 cloves garlic, chopped
1 long red chilli, sliced
2 tbsp olive oil
2 tsp ground coriander
2 tsp ground cumin
1 cup brown basmati rice
2 cups vegetable stock
1 lemon, zested and juiced
salt and freshly ground black pepper
1 Place tomatoes, roughly chopped onion, fresh coriander, 2 cloves garlic and chilli in a food processor and process to make a puree. Set aside.
2 Place finely chopped onion and olive oil in a large heavy-based saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add remaining garlic, ground coriander and cumin and cook, stirring, for 1-2 minutes or until fragrant.
3 Stir in rice and cook, stirring, for 2-3 minutes to coat rice. Stir in tomato puree and stock, and bring to simmering. Cover and simmer for 35-45 minutes or until liquid is absorbed and rice is cooked. Add lemon zest and season to taste with lemon juice, salt and pepper.
Happy cooking and eating.
Recipe by Rachel Blackmore
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