Almond & Cinnamon Rice

Name: Almond & Cinnamon Rice
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 3 12 ounces long grain and wild rice blend, washed and drained; 2 sprigs lemon thyme (or normal thyme); 12 bay leaf; 2 tablespoons sliced almonds, toasted under the broiler until golden brown; 12 teaspoon ground cinnamon; 2 tablespoons currants; 2 tablespoons lemon juice; 1 pinch salt and pepper

10 ingredients

6 steps

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 12 ounces long grain and wild rice blend, washed and drained
2 sprigs lemon thyme (or normal thyme)
12 bay leaf
2 tablespoons sliced almonds, toasted under the broiler until golden brown
12 teaspoon ground cinnamon
2 tablespoons currants
2 tablespoons lemon juice
1 pinch salt and pepper

Directions

1

Heat oven to its lowest setting.
2

Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour.
3

Add the rice, lemon thyme, bay leaf, 2/3 cup water, then bring to the boil.
4

Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
5

When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like.
6

Set aside, then gently reheat to piping hot when required.