AuthorJean BuchananDifficultyBeginner

Yields1 Serving

3 tbs oil

1 onion, peeled and chopped

1 clove garlic crushed

175g long grain brown rice, washed and drained

3 sticks celery

1 tsp cinnamon

1 tsp ground coriander

1 tsp fresh root ginger, grated

570ml boiling water

50g sultanas

110g mushrooms, wiped and sliced

1 red pepper, de-seeded and cut into strips

110g blanched almonds

Salt and freshly ground black pepper

Wedges of lemon with the edges dipped in paprika to garnish

Heat the oil in a pan, then add the chopped onion, garlic and drained rice. Fry for 5 minutes turning the mixture over well.

Slice the celery diagonally and add it to the pan with the spices and fry for 2-3 minutes.

Pour over the boiling water and then add the sutanas, mushrooms, red pepper and almonds (either left whole or roughly chopped).

Bring to the boil, cover and simmer for 40 minutes or until the rice is cooked.

All the water should by then have been absorbed, but check the risotto constantly during the last 10 minutes of cooking. Season well and serve hot.

Serve with steamed green vegetables and salad. Also delicious with Gado-Gado sauce.

Ingredients