This recipe works really well with 'alternative' rices such as brown, wild and red camargue, but should still be pretty good with your regular rice. The flaked almonds help give this dish a really good texture and I've served it with chicken or venison casserole.
1 Cup Rice (rinsed)
1 Small Leek (finely sliced)
1 Small Onion (finely chopped)
1 Clove Garlic (minced)
1 Small Piece Fresh Ginger (finely chopped)
500 ml Chicken Stock (or vegetable stock if making as a vegetarian dish)
200 ml White Wine
A Handful of Flaked Almonds
Groundnut or Olive Oil
1) In a saucepan, fry the leeks, onions, garlic and ginger in a little oil until soft and slightly golden.
2) Add the rice, almonds, wine, chicken stock, seasoning and enough water to make sure the rice is covered by about 1 cm.
3) Simmer gently until the rice is cooked, stirring occasionally and adding more water if it is required - I find it takes about 30 minutes using Waitrose Wholesome Rice.