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Aromatic Seville orange rice
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Serves: 4 as a side
320g basmati rice
2 Seville oranges
40g unsalted butter, plus extra to serve
2 tbsp olive oil
1 onion, finely sliced
5 cardamom pods, seeds
2 cinnamon sticks
small pinch saffron threads
2 fresh bay leaves
40g fresh root ginger, grated
80g kale, leaves chopped
500ml chicken or vegetable stock
1½ tsp salt
½ x 28g pack coriander, leaves roughly chopped
1. Wash the rice several times until the water runs clear. Put in a bowl and cover with water; set aside. Meanwhile, zest the oranges. Put the butter and oil in a large pan over a medium heat. Add the onion and orange zest. Peel the zested oranges and chop the flesh into small pieces. Add to the pan with the cardamom seeds, cinnamon, saffron, bay leaves and ginger. Sauté gently for 10 minutes until the onions are translucent.
2. Drain the rice and tip into the pan. Cook for 3 minutes, then add the kale, stock and salt. Cover with a tightly fitting lid and bring to the boil. Reduce the heat to low and simmer gently for 10-12 minutes, until all the water has been absorbed. Turn off the heat and leave to stand, with the lid on, for a further 10 minutes. Discard the cinnamon sticks, stir in most of the chopped coriander and 1-2 tbsp butter, then season and serve immediately with the remaining coriander scattered over.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.