Name: Pilaf with pine nuts, currants and vermicelli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 1 clove garlic, crushed; 1/2 teaspoon sweet paprika; 1 teaspoon ground cumin; 1 1/2 cup (300g) white long-grain rice; 3 cup (750ml) chicken stock; 1/4 cup (40g) pine nuts; 1/2 cup broken vermicelli; 1 tablespoon butter; 1/4 cup (35g) dried currants; 2 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

1 clove garlic, crushed

1/2 teaspoon sweet paprika

1 teaspoon ground cumin

1 1/2 cup (300g) white long-grain rice

3 cup (750ml) chicken stock

1/4 cup (40g) pine nuts

1/2 cup broken vermicelli

1 tablespoon butter

1/4 cup (35g) dried currants

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Heat oil in medium heavy-base saucepan; cook onion, garlic and spices, stirring, until onion is soft. Add rice; stir until rice is coated in spice mixture. Stir in stock, bring to a boil; simmer, covered with tight-fitting lid, 12 minutes.

2.Meanwhile, heat medium frying pan; toast pine nuts and vermicelli in melted butter, stirring, until just lightly browned.

3.Remove rice pilaf from heat; stand, covered, 10 minutes. Just before serving, stir in vermicelli, nuts, currants and parsley.

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