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20g unsalted butter
1 onion, chopped
200g basmati rice
1 red pepper, chopped
1 tsp harissa paste
500ml vegetable stock
3 tbsp raisins
½ x 20g pack coriander, roughly chopped
1. Melt half the butter in a pan over a medium heat. Add the onion and cook for 5 minutes until softened. Add the rest of the butter and, when melted, stir in the rice and red pepper. Cook for 1 minute, then add the harissa, stock and raisins. Season, then bring to the boil, reduce the heat and simmer gently for 20 minutes until all the stock has been absorbed.
2. Scatter with coriander and serve. You can also top with toasted flaked almonds, orange zest, or whatever is left in your cool box.
Typical values per serving:
This recipe was first published in September 2011.