Twice as Nice Rice

I’m not the biggest fan of rice: it doesn’t taste of much and is too dry to eat on it’s own, meaning you end up using all your sauce making the rice edible and having none left for whatever it was meant to go on in the first place. However, it is cheap, quick and easy, so I have come up with a way that doesn’t take any more time but does taste a darn sight better.


1/2 cup rice

1 red onion

1 leek





Ground cumin

Fennel seeds

Dried oregano

1 bay leaf



Put the rice into a saucepan and cover with boiling water (about 1cm above the rice). Simmer gently for the required cooking time, adding more water if necessary so that it doesn’t boil dry. Don’t add too much though, as otherwise it won’t all absorb and you will have soggy rice. While it is simmering away and you are standing around wishing it was ready, throw in a bay leaf, some paprika, ground cumin, fennel seeds, dried oregano and a touch of cinnamon and turmeric. Roughly chop the onion and leek and sauté until soft. When the rice is cooked, stir in the onion and leek, taste, adjust the seasoning and nom away xx


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