Almond & cinnamon rice
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- Preparation and cooking time
- Total time
- Ready in 50 mins - 1 hour
- Easy
- Serves 4
A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 168 | |
| fat | 6g | |
| saturates | 1g | |
| carbs | 27g | |
| sugars | 0.01g | |
| fibre | 1g | |
| protein | 4g | |
| low in | salt | 0g |
Ingredients
- 1 tbsp olive oil
- small onion , chopped
- 100g basmati & wild rice , washed and drained
- 2 sprigs lemon thyme
- ½ bay leaf
- 2 tbsp flaked almonds , toasted under the grill until golden brown
- 4 pinches ground cinnamon
- 2 tbsp currants
- 2 tbsp lemon juice
Method
- STEP 1
Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
- STEP 2
When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.
Goes well with
Recipe from Good Food magazine, June 2005
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