Brown Rice and Potato Pilaf
There is a subtle decadence in the simplicity of this rice and potato dish. Hearty and substantial, it can be enjoyed alone topped with crispy onions and Greek yoghurt, or as a side to a variety of dishes.
From the book
Moro Easy
120 recipes for quick lunches, simple suppers, and dinner parties
A celebration of Spanish and North African flavours, with easy to follow recipes
Simple, seasonal produce and simplified but impactful flavour pairings
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Introduction
The double carbs are the key to the magic of this pilaf. The two basic ingredients combine to create an opulent and luxurious texture. Perfect with labneh, mushrooms, sweet herbs and chilli butter, spinach, pine nuts and sultanas, lamb chops, duck breasts with walnut and pomegranate sauce, roast chicken with fenugreek and coriander marinade.
Ingredients
| 75g | butter |
| 1½ tsp | ground cinnamon |
| 1½ tsp | ground allspice or baharat |
| 2 | leeks (white parts only), thinly sliced |
| 500g | potatoes, cut into 1.5cm cubes and tossed with 1 tsp salt |
| 250g | brown rice |
| 700ml | hot vegetable stock (2tbsp Marigold vegetable powder mixed with boiling water) |
| 4 tbsp | crispy fried onions |
| 150g | Greek yoghurt, mixed with 1 garlic clove, crushed with a little salt |
Essential kit
You will need: a medium heavy-based saucepan.
Method
In a medium heavy-based saucepan, heat the butter over a medium heat. When it foams, add the cinnamon and allspice, fry for 30 seconds, then add the leeks and a pinch of salt and black pepper. Fry for 12–15 minutes, stirring occasionally, until the leeks are soft and sweet.
Add the potatoes and rice, stir well, then pour over the hot stock. Cover with a circle of baking paper and a lid and simmer gently for 30–40 minutes, or until the potatoes and rice are cooked. Remove from the heat, check for seasoning and let it rest for 5 minutes, then serve with the crispy onions on top and the yoghurt on the side.
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