Antony Worrall Thompson – Pilaf rice

Antony Worrall Thompson – Pilaf rice

Serves 4–6


250g/9oz spelt or kamut grains

1 tablespoon Fairtrade olive oil

4 onions, peeled and roughly chopped

50g/2oz Fairtrade raisins

75g/ 2 ¾ oz dried peaches, chopped

finely grated zest of 2 Fairtrade oranges

25g/ 1oz Fairtrade cashew nuts

40g/1 ½ oz Fairtrade Brazil nuts, sliced or chopped 

600ml/1 pint vegetable stock

freshly ground black pepper

2 tablespoons freshly chopped coriander

1 tablespoon freshly chopped flat-leaf parsley


1. Put the grains in a saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes then drain thoroughly.

2. Preheat the oven to 180°C/350°F/gas mark 4.

3. Heat the oil in a flameproof casserole dish and cook the onion over a medium heat until softened, adding a tablespoon of water at a time, as necessary, to prevent sticking. Add the drained grains, raisins, peaches, orange zest and nuts and mix well. Stir in the stock and bring to a simmer.

4. Cover then bake for 30 minutes. Remove the lid, stir well and cook for a further 30 minutes until the grains are tender and most of the liquid has been absorbed. Season to taste with ground black pepper and stir in the herbs.

Hint: Spelt or kamut grains can both found in large supermarkets and health food shops.


Posted on

January 19, 2015

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