Such an impressive and versatile rice dish. Great with Middle Eastern-style food or indeed anything you deem rice an appropriate side for. We served with these delicious meatballs.
Basmati rice & orzo – serves 6
- 250g basmati rice
- 1 tbsp melted ghee or unsalted butter
- 1 tbsp sunflower oil
- 85g orzo
- 600ml chicken stock
- 1 tsp salt
Wash the rice well, then put in a large bowl and cover with lots of cold water. Soak for 30 minutes, then drain.
Heat the ghee or butter and oil on a medium-high heat in a medium heavy-based saucepan. Add the orzo and sauté for a few minutes, or until the grains turn dark golden. Add the stock, bring to the boil and cook for 3 minutes. Add the drained rice and salt, bring to a gentle boil, stir gently, then cover the pan and simmer on a very low heat for 15 minutes. Don’t lift the lid during this time!
Take the rice off the heat, remove the lid and quickly cover with a clean tea towel. Put the lid back on over the towel and leave for 10 minutes. Fluff up with a fork before serving.
(Original recipe from Jerusalem by Yotam Ottolenghi & Sami Tamimi, Ebury Press, 2012.)