Recipe
There’s ‘rice’, and then there’s rice infused with spices, cooked with stock, mixed with chewy pops of sweet fruits and nuts, and a drizzle of saffron-infused oat milk over top. Serve alongside roasted pumpkin or eggplant to make it a meal!
You will need
Serves 4
- 1 tablespoon oat butter
- 1 small brown onion, diced
- 2 pinches saffron threads (1 for now, 1 for finishing)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/4 cup golden figs
- 1/4 cup dried apricots
- 1/4 cup goji berries, rehydrated in warm water
- 1/4 cup pistachios, chopped
- 1/4 cup slivered almonds
- 1 cup basmati rice, washed 5 times until clean
- 2 cups vegetable stock
- Salt
To serve:
- Warmed oat milk infused with saffron
Recipe: Simon Toohey
Directions
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Step 1
Melt the oat butter in a deep pan and add in the diced onion with a pinch of salt, frying until golden.
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Step 2
Add the cinnamon, cardamom, cumin, pistachios, almonds, goji, apricots, and figs into the onion mixture to sauté.
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Step 3
Follow with the rice, stock, and a pinch of saffron thread and cook for a further 3 minutes or until the rice is soft and fluffy.
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Step 4
In the meantime, grind the remaining pinch of saffron into a powder using a mortar and pestle. Pour into a small bowl, stirring through 3 tablespoons of very hot oat milk.
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Step 5
Serve the rice mixture on a platter and top with the saffron oat milk.
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Recipe: Simon Toohey
