Mediterranean Rice

This is a rice recipe which is absolutely delicious. So good in fact, I was too eager to serve it and forgot to take any photographs until there was only a little left. This was made with chicken but could easily be made with most minced meats, especially lamb. A perfect meal with a feta cheese salad, or as part of a larger spread with Isreali or Lebanese influences.

To make four servings you will need:

Olive Oil
1 clove garlic minced (or one tsp ready minced garlic)
1/2 cup basmati rice (traditionally white, but try brown for the flavour)
1 tsp ground cumin
1 tsp ground coriander seed
1/2 tsp ground tumeric
Pinch Cayenne Pepper

(alternatively replace previous four spices with 3 tsp curry powder)

2 cups chicken broth
300g minced chicken
1 x 400g/14.5 oz can chick peas, dained
1/2 400g/14.5 oz can black beans, drained
Leaves of 2 sprigs fresh parsley, finely chopped
Leaves of 2 sprigs coriander, finely chopped
3 tbsp pine nuts
Sea salt and fresh ground black pepper

Method
Heat a dry skillet for a few minutes on high heat. Add the pine nuts and roast them for a couple of minutes then set aside. Keep the pan, you’ll need it again in a minute.

In a large saucepan, heat a good glug of olive oil, then toss in the garlic.

Stir for about one minute then add in the rice and spices. Stir that for three or four minutes to get everything fully coated.

Add the stock, stir, bring to the boil, turn down the heat, and simmer for about 15 minutes or until rice is cooked. When rice is done, if there is any excess liquid, turn up the heat and boil it off. Don’t boil it dry.

Meanwhile, in the skillet, heat another small glug of olive oil and add the minced meat. When cooked, add in the chickpeas, beans, parsley, cilantro, and pine nuts and stir around for a minute. Season with salt and pepper.

Stir the chicken mixture into the rice and then stir together.

Serve. I promise you’ll like it.