Turmeric almond pilaf

Turn rice from side-show event to star performer with this nutty pilaf.

Recipe «Turmeric almond pilaf» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 60g butter, 4 green onions, thinly sliced, 1 1/2 tsp ground turmeric, 2 cups long-grain rice, 3 cups Massel chicken style liquid stock , 1 1/2 cups frozen peas, 100g packet flaked almonds, toasted, 1/3 cup currants , 2 tbsp flat-leaf parsley leaves, roughly chopped.

Ingredients:

• 60g butter 
• 4 green onions, thinly sliced 
• 1 1/2 tsp ground turmeric 
• 2 cups long-grain rice 
• 3 cups Massel chicken style liquid stock 
• 1 1/2 cups frozen peas 
• 100g packet flaked almonds, toasted 
• 1/3 cup currants 
• 2 tbsp flat-leaf parsley leaves, roughly chopped 

Instructions

1. Preheat oven to 180°C. Melt butter in a saucepan over medium-high heat until sizzling. Add onions. Cook, stirring, for 2 minutes. Add turmeric and rice. Stir to coat. Pour over stock. Bring to the boil.
2. Transfer mixture to a 7cm deep, 21cm x 27cm (base) ovenproof dish. Cover with foil. Bake for 20 minutes. Stir through peas. Bake, covered, for a further 5 to 10 minutes or until rice is tender. Stir through almonds, currants, parsley, and salt and pepper. Cool to room temperature. Serve with chicken (see related recipe).