300g short grain brown rice
300g red wild rice
50g craisins (dried cranberries)
50g golden raisins
1 vegetable stock cube
100g tinned chickpeas
Sea salt and pepper
3 red onions
100ml white wine vinegar
10g golden caster sugar
Slice two of the red onions finely into rings and cover with the white wine vinegar and sugar mix and set aside.
Now to cook the rice, salt a large pan of water, bring to the boil and cook both rices together for 20min or until the rice is aldente. Meanwhile while your rice is cooking you need to get to work on the magic! Finely slice the remaining onion and sauté in a little olive oil until soft and transparent. To the onions add the dried fruit and chickpeas stir to mix and add your veg stock cube…… Just as the cube is melting hit the pan with some salt and pepper to taste and about 50 ml of hot water. Bubble for a minute or so and then mix together with the drained rice.
Drain off the onions and squeeze out the excess vinegar liquor.
Serve the pilaff immediately topped with a liberal sprinkling of the pickled onions!!
Tonight I served this to a fabulous group of fabulous people…… With a very well rested butterflied leg of lamb and flat breads and lashings of red wine. I say bring on winter and all the comfort food you can eat, enjoy my friends!!