Herbed Rice Pilaf
8 ounces mixed brown basmati and wild rice
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 cup golden raisins
3 cups vegetable stock
2-3 tablespoon chopped fresh mixed herbs
salt and freshly ground black pepper
sprigs of fresh herbs and 1/4 cup pistachio nuts, chopped, to garnish
Wash the rice under cold running water, then drain well.
Heat the oil, add the onion and garlic and cook gently for 5 minutes, stirring occasionally.
Add the spices and rice and cook gently for 1 minute, stirring. Stir in the raisins and stock, bring to a boil, cover and simmer for 20-25 minutes, stirring occasionally.
Stir in the chopped mixed herbs and season with salt and pepper. Spoon the pilaf into a warmed serving dish and garnish with fresh herb sprigs and a sprinkling of chopped pistachio nuts. Serve immediately.