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Caramelised Onion and Nut Pilaf

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This Middle Eastern style rice dish is the perfect side to grilled meat or fish, however, it is so delicious you may want to eat it simply by itself!

Serves: 4

Ingredients:

  • 100g Western Star Butter
  • 1/2 cup risoni (rice shaped pasta)
  • 2 cups medium grain rice, washed until water runs clear, drained
  • 1/2 teaspoon ground cinnamon
  • 1 litre vegetable or chicken stock or water
  • 2 red onions, finely sliced
  • 2 teaspoons brown sugar
  • salt, to taste
  • 1 tablespoon chopped toasted pistachio nuts
  • 1 tablespoon chopped toasted almonds
  • cinnamon, to dust

Method:

Melt 50g butter in a large saucepan until foamy, add risoni and stir over medium heat until risoni turns golden brown. Add rice and cinnamon, stir to coat then add stock. Cover and simmer over low heat, without stirring for 15 minutes until rice is tender and water has been absorbed.

Meanwhile melt the remaining butter in a frypan, add onions, sugar and a generous pinch of salt, cook stirring over low heat for 10 minutes, until onions become translucent, dry and slightly browned.

To serve, fluff rice with a fork and transfer to a serving dish, scatter with onions and nuts and dust with extra cinnamon.

Cooking Time: 30 minutes

Photo: Caramelised Onion and Nut Pilaf