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Spiced orange and almond pilaf
Heat oil in a medium saucepan on high. Saute onion for 5-6 minutes until golden. Stir in spices, cooking for 30 seconds until aromatic.
Mix in rice, stirring for 1-2 minutes until well coated in spice. Add stock and bring to the boil. Reduce heat to low and simmer covered, for 12-15 minutes until stock is absorbed. Finely grate the skin of the orange before removing the pith and segmenting flesh. Use a sharp knife to cut between the membranes to loosen orange segments.
Remove from heat. Stir through all remaining ingredients. Serve with sprinkled almonds.
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