Spicy Pilaf with Chive Butter Sauce

An oven-baked aromatic rice pilaf served with a rich, creamy white wine and chive reduction sauce.

Vegetarian Main Course Spicy Rice Pilaf

Estimated Nutrition

Calories

1150.5

kcal / serving

1150.5 kcal total

Carbs

82.1g

per serving

82.1 g total

Fat

88.4g

per serving

88.4 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

Dairy

100

Double Cream

Butter

GrainsCereals

100

Long Grain Rice

Liquids

300

Vegetable Stock

Hot

White Wine

Splash

NutsSeeds

clove

Garlic

Finely chopped

0.5

tsp

Paprika

0.25

tsp

Turmeric

Ground

dash

Salt

To taste

dash

Black Pepper

To taste

tbsp

Chive

Fresh, chopped

OilsFats

Olive Oil

Dash

Vegetables

Root Ginger

Peeled and finely chopped

piece

Red Chilli

Finely chopped

Method

Stir in rice and 300ml vegetable stock.

Cover and bake in the oven for 15 minutes until rice is tender.

Simmer mustard, 100ml cream, and wine in a saucepan until liquid reduces by half.

Preheat the oven to 180°C.

Fry ginger, chilli, garlic, paprika, and turmeric in olive oil within an ovenproof saucepan for 2 minutes.

Stir in 25g butter and 2 tbsp chives until smooth.

Press rice into a bowl and unmold onto a plate.

Drizzle the sauce over the rice and serve.