JEWELLED HERB & RICE SALAD

Jewelled Herb & Rice Salad image

Provided by Donal Skehan

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

250 grams(1 1/4 cups) basmati rice
2 tablespoons olive oil
30 grams (1 ounce) unsalted butter
2 small onions, finely chopped
1 teaspoon ras el hanout
2 carrots, grated
Pinch of saffron threads, soaked in 3 tablespoons hot water
200 grams (7 ounces) mixed dried fruit such as sultanas, dried barberries or cranberries
75 grams (1/2 cup) shelled pistachios, roughly chopped
Handful of chopped mint leaves
Handful of chopped flat-leaf parsley

Steps:

If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.