Recipe corner: cumin spiced rice salad with lime and herbs

I will never tire of my coronation rice salad but this is a great alternative that requires very few ingredients and certainly things that I always tend to have knocking around. It’s possible that you might not have any fresh limes in your fruit bowl (as gin and tonic aficionados this is not a problem we experience) - lemon would probably work too.

Don’t skimp on the fat in the initial cooking stage - this will lightly coat the grains in lieu of any other dressing. I sprinkled some pickled red chillies over the portion that I took for lunch (see below. Also note my pretty, pink lunchbox. Could I be more of a cliche girlie girl?) These were an excellent addition.

Ingredients

30g butter
Tbsp vegetable oil
Red onion, finely chopped
2 cloves of garlic, crushed
Tsp cumin seeds
1/2 tsp chilli flakes
150g basmati rice
300ml vegetable stock

Zest and juice of 1 lime
Large handful of soft green herbs (mint, parsley, coriander...)

Serves 2-4 as a side dish

Melt the butter and oil together over a medium to low heat. Once melted, add the onion with a decent pinch of salt, cover, and turn the heat right down. Cook until very soft, about 5-7 minutes.

Add the garlic and dried spices and cook for a further 2-3 minutes until fragrant.

Stir through the rice so well coated in fat and spice, then pour over the stock. Bring the pan to a gentle simmer then cover again, put the heat on its lowest setting and cook for 5 minutes. Then, turn the heat off altogether and leave covered for a further 5 mins, at which point the rice should be cooked through.

While the rice cooks, chop together the herbs.

To finish the salad, stir through the herbs, lime zest and juice. Serve at room temperature.