Timbales of spicy rice with sweet red pepper dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook
Method
-
For the spicy rice, heat the oil in a medium pan, add all the spices and the sesame seeds and cook gently for 1-2 minutes.
-
Add the rice and stir well to coat all the grains.
-
Add the chicken stock, bring to the boil and boil for 8-10 minutes, or until the rice is tender.
-
Lightly grease two cups or timbales with the vegetable oil and press the rice into them. Turn the rice out onto serving plates.
-
For the dressing, heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water, wine and sugar, season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley, then blend the mixture with a hand blender until almost smooth.
-
To serve, pour the red pepper dressing around the rice timbales and garnish with orange wedges and parsley.
Ingredients
For the spicy rice
- 1 tbsp olive oil
- pinch ground mixed spice
- ½ tsp ground turmeric
- pinch dried oregano
- ½ tsp dried chilli flakes
- 1 tsp coriander seeds, crushed
- 2 tsp sesame seeds
- 150g/5½oz long grain rice
- 300ml/12fl oz hot chicken stock (vegetarians can substitute with vegetable stock)
- vegetable oil, for greasing
- ½ orange, cut into wedges, to garnish
- chopped fresh parsley, to garnish
For the red pepper dressing
- 1 tbsp olive oil
- 1 red pepper, chopped
- 1 garlic clove, chopped
- 50ml/2fl oz boiling water
- 50ml/2fl oz white wine
- 2 tbsp soft brown sugar
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
This link may stop to work if/when the BBC removes the recipes