recipes
Mixed grill of meats with fragrant rice
Serves:
2019-05-02
Ingredients
For the rice
- 1 large glass rice (Ellebi)
- 3 glass vegetable stock (Calnort)
- 1 spoon mixed spices – cinnamon, cardamom pods and coriander seeds
- 50g sultanas
- 50g dried apricots
- 50g prunes
- handful toasted cashew nuts
- 1 tspturmeric powder
- 1 finely chopped onion
- 2 tbsp butter
- zest and juice of an orange
- chopped parsley
Meat marinades
- 200g beef steak
- Extra virgin olive oil (Borges)
- 1 tsp wholegrain mustard
- Fresh rosemary springs
- Crushed black pepper
- 2 Chicken breast
- 2 spoons Greek yogurt
- ¼ tsp cumin powder
- Zest and juice of 1 lime
- Sesame seeds
- 2 Pork steaks
- 1 tsp honey
- Zest and juice of a lemon
- ½ tsp smoked paprika
Method
Melt the butter in a double bottom pot and shallow fry the onion until soft. Stir in the rice and toast for a minute. Stir in the spices, pour in the hot stock, add the dried fruits, zest and juice of the orange and bring to the boil. Cover with a tight fitted lid and finish cooking in the oven for approximately 15 minutes. Sprinkle with chopped parsley.
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