Gaby came across this recipe when working abroad. This is a “pilaf” traditionally served at weddings, and with the North African combination of ingredients it is named “Algerian Wedding Rice”. It is normally a slow cooked dish, however we’ve speeded up the process so that it can be enjoyed more often.
Ingredients – Serves 2
100g quick cook brown rice
500ml vegetable stock
2 spring onions, finely sliced
1 tablespoon olive oil
30g ready-to-eat dried apricots, roughly chopped into small bite size pieces
15g almonds, roughly chopped (or slivers)
25g pine nuts
To serve –
Freshly ground black pepper, to taste
Place the rice and the stock in a saucepan, and bring to the boil. Once it’s boiling, reduce the heat so that it simmers, then cover tightly and cook for 20-25 minutes or according to packet instructions until tender. Drain.
Heat a small non stick pan with the olive oil and spring onions for a couple of minutes. Add the remaining ingredients to the pan. Add the cooked, drained rice and stir for a couple of minutes until well mixed. Serve with a sprinkling of black pepper on top.
You can use water instead of vegetable stock to cook the rice in if it is easier.
This makes a wonderful, and unusual, basis for a rice salad. Add some chopped fresh mango to the rice, and combine with mixed leaves and chopped cucumber.