Spiced Carnaroli Rice Salad
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
|Oven temperatures and Conversions|
|Click here for information|
You will also need a lidded frying pan with a diameter of 8 inches (20 cm).
This recipe is taken from How to Cook Book Two.
First roast and crush the spices. To do this you need to place the cumin and coriander seeds and cardamom pods in the frying pan over a medium heat and stir and toss them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan.
Now transfer them to a pestle and mortar and crush them to a powder.
After that, add the dessertspoon of oil to the frying pan set over a medium heat. When the oil is hot, sauté the pine nuts, currants and apricots until the nuts are golden brown.
Next stir in the rice and roasted spices, cinnamon stick and bay leaf and turn the grains over in the pan till they're nicely coated and glistening with oil.
Now pour in 1 pint (570 ml) boiling water, add some salt, stir once only, then put the lid on, turn the heat down to its lowest setting and let the rice cook for exactly 15 minutes.
Don't remove the lid, and remember – absolutely no stirring.
While the rice is cooking, pre-heat the grill to its highest setting.
Peel and slice the red onion into ¼ inch (5 mm) rounds, then brush one side with half the teaspoon of oil, place them on a grilling rack directly under the grill and cook till the edges have blackened – 4-5 minutes – then turn them over.
Brush the other side with the rest of the oil and grill them as before. After that, remove them and let them cool.
When the rice is cooked, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5 minutes to absorb the steam.
Now empty the rice into a warm serving dish and add about two-thirds of the spring onions.
Whisk the oil and lemon juice together and pour this over the rice before fluffing it up with a fork, then garnish the salad with the grilled onions and remaining spring onions before serving.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
To cook perfect rice make sure you leave it alone with no stirring
Follow Delia's instructions for perfect results - and not a boil in the bag packet to be seen!
Spiced Pilau Rice is part of the Delia Online Cookery School so you can watch this recipe being make by clicking on the video beneath the Method
Most Popular recipes
- Salade Nicoise
- Roasted Vegetable Couscous Salad with Harissa-style Dressing
- Warm Potato Salad with Lemon and Chive Vinaigrette
Salt & Pepper Mills
06 Jul 2015 22:23
Sicilian Clementine and Raspberry Trifle
06 Jul 2015 12:40
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
06 Jul 2015 19:14
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30