Name: Savoury rice with nuts
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 2.5 ml caraway seeds; 7.5 ml cumin seeds; 3 cardamom pods, crushed; 1/2 cinnamon stick; 20 ml olive oil or avocado oil; 3 leeks thinly sliced; 1 garlic cloves, crushed; 500 ml rice white or brown basmati; 750 ml stock vegetable or chicken; 375 ml water; 125 ml orange juice; pomegranate pips handful,, dried cranberries; 50 g almonds or pistachios, flaked; fresh mint handful

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Ingredients (14)

2.5 ml	caraway seeds
7.5 ml	cumin — seeds
3	cardamom — pods, crushed
1/2	cinnamon — stick
20 ml	olive oil — or avocado oil
3	leeks — thinly sliced
1	garlic — cloves, crushed
500 ml	rice — white or brown basmati
750 ml	stock — vegetable or chicken
375 ml	water
125 ml	orange juice
	pomegranate pips — handful,, dried cranberries
50 g	almonds — or pistachios, flaked
	fresh mint — handful

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Method:

Heat a large frying pan over medium heat and toast spices, without any oil, until aromatic.

Add half of the oil and sauté leeks and garlic until soft. Stir in 80 ml (? cup) water and allow to simmer until the water has evaporated. This process enhances the flavour of the spices.

Stir in the rest of the oil and rice and sauté for a few minutes. Stir in the stock, water and orange juice and bring to a boil.

Reduce the heat, cover with a lid and simmer white basmati rice for 10-12 minutes or brown basmati rice for 30 minutes or until just cooked, but not too soft.

Stir in the pomegranate pips (or cranberries), nuts and mint.

Recipe reprinted with permission of Heleen Meyer.

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