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Archive of BBC Food Recipes

Spicy pilaf with chive butter sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the spicy pilaf, heat a dash of olive oil in an ovenproof saucepan, add the ginger, chilli, garlic, paprika and ground turmeric and fry for 1-2 minutes. Add the rice, pour in the vegetable stock and stir well. Cover with a lid or piece of tin foil and place in the oven to bake for 10-15 minutes, or until the rice is tender. Season to taste with salt and freshly ground black pepper.

  3. For the chive butter sauce, place the mustard, double cream and white wine into a saucepan and simmer for 10-12 minutes, or until the liquid has reduced by half. Add the butter and stir until smooth and creamy. Stir in the chives and season with salt and freshly ground black pepper.

  4. To serve, lightly oil a large glass bowl, fill with the rice, press down and then turn out onto a serving plate. Drizzle over the chive butter sauce and serve.

Ingredients

For the spicy pilaf

  • dash olive oil
  • 25g/1oz piece root ginger, peeled, finely chopped
  • 1 red chilli, finely chopped
  • 1 clove garlic, finely chopped
  • ½ tsp paprika
  • ¼ tsp ground turmeric
  • 100g/3½oz long grain rice
  • 300ml/10½fl oz hot vegetable stock
  • salt and freshly ground black pepper

For the chive butter sauce

  • 1 tbsp wholegrain mustard
  • 100ml/3½fl oz double cream
  • splash white wine
  • 25g/1oz butter
  • 2 tbsp chopped fresh chives
  • salt and freshly ground black pepper

Shopping List

Spicy pilaf with chive butter sauce

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Tins, packets and jars

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Drinks

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