Sunday, 10 April 2011

Dad's BBQ Rice

We're having a little heatwave at the moment, and yesterday I hosted the first barbecue at our house since we moved in... over a year ago :) What can I say - the weather in 2010 was terrible! I prepared some lamb chops, marinaded some aubergines, put together a variant on my cauliflower salad (this time with pumpkin seeds and cranberries, yum!), and made a couple of amazing focaccia.

I also made a big heap of my dad's BBQ-style rice. I love this with any grilled meats: it's a taste straight out of my childhood. It's very simple to make, can be served warm or cool, and can be made several hours ahead. It keeps for a day or so in the fridge, but is best fresh. The secret is to be very patient when frying the onions: use a low heat and give yourself plenty of time. This recipe served 15 people as a small side, with some left over! Would easily serve 8 as the main side.


  • 3 small or 2 medium white onions
  • 2 tbsp Swiss Marigold vegetable bouillon
  • 400g basmati rice (white or wholemeal; either works)
  • 1 small glass white wine
  • 3 ripe tomatoes
  • 2 generous handfuls almonds
  • 2 generous handfuls raisins

Finely chop the onions and fry in olive oil over a very low heat. They should cook until translucent and beginning to caramelise around the edges: 10-15 minutes. Add the bouillon and rice, stir and cook for a further minute. Pour in the wine and deglaze the pan, then top up with boiling water so the rice and water are at a 2:1 ratio. Cover and simmer for the cooking time of your rice, less one minute. The water should be absorbed so the rice is mostly dry.

Meanwhile, chop the tomatoes into medium-sized cubes, and roughly chop the almonds. Fold these, along with the raisins, gently into the rice, being careful not to break up the grains. Cover and remove from the heat. The tomatoes will soften gently in the residual heat of the rice, the raisins will absorb a little excess water and puff up, and the almonds will freshen a little. Serve warm or cool, within a few hours of cooking.

No comments:

Post a Comment