A pilaff dish is satisfying by itself, but makes an ideal accompaniment to roast chicken. Served with a side salad, it is a quick and economical luncheon dish.
1 tbsp olive oil
1 onion, chopped
225 gr brown or white rice
500 ml stock
50 gr currants
half of a red / green peppers, seeded and diced
a pinch of mixed herbs or oregano
25 gr chopped walnust (I'm allergic to nuts, I didn't use this)
1. Gently fry the onion, peppers, herbs in the oil until transparent.
2. Then add the rice, stirring it carefully to coat the grains.
3. Pour on the hot stock, allow to come to the boil and then cover and put over a very low heat. Check and add more liquid if necessary.
4. When the rice is done, add the currants and walnuts. Just before serving, season with freshly groud pepper and grated parmesan cheese if liked.
As my entry to participate Jugalbandi Click Photography event which the theme is RED, I put my ready-to-eat rice pilaff in the red pepper to fit to the theme.
More informations about the event, please click their link here.