Sultana and nut pilaff

 

Ingredients

3 tablespoons sunflower oil

1 onion sliced

2 sticks celery sliced

250g long grain rice

600ml vegetable stock

salt and frshly ground black pepper

175g sultanas

125g shelled pistachios

2 tablespoons choppedcoriander

2 spring onions, sliced, to garnish

Method

  1. Heat the oil in a large pan and fry the onion and celery over moderate heat for 2 to 3 minutes, until they are beginning to soften.
  2. Add the rice and stir well.  Pour on the stock, bring to the boil and cover and simmer over low heat for 35 minutes.
  3. Season to taste with salt and pepper, add the sultanas and nuts and stir gently.
  4. Cover and simmer for a further 5 to 10 mintes until the rice is just tender.
  5. Stir in the coriander, trransfer to a warm serving dish and garnish with the spring onions.