Nut Pilaff with Omelette Rolls
Middle East inspired nut pilaff with omelette rolls featuring rice. A world classic for one.
Ingredients
- 4 tbspn rice
- 2 eggs
- 1 tbspn oil
- 15 gm salted peanuts (or any other nuts)
- 125 gm onion (prepared weight)
- 1 tbspn dark soy sauce
- ½ red pepper
- salt and pepper
- 125 ml chicken stock
- parsley (optional)
Method
- 1
Wash the rice and soak in cold water for ½ hour, then drain well.
- 2
Chop the onion.
- 3
Deseed the red pepper and chop it into small pieces.
- 4
Heat ½ of the oil in a large frying pan and fry the onion and pepper for .
- 5
Stir in the rice and chicken stock.
- 6
Bring to a boil and simmer for until the rice is tender adding hot water a little at a time to prevent drying out.
- 7
Whilst the rice is cooking lightly beat the eggs in a small bowl and season with salt and pepper.
- 8
After the rice is cooked, turn the heat down to low.
- 9
Stir the nuts and soy sauce into the rice and heat through, seasoning with pepper.
- 10
Heat the remaining oil in another non-stick pan and pour in the egg, tilting the pan to cover the bottom evenly.
- 11
Cook the omelette for .
- 12
Turn the omelette over and cook for another .
- 13
Slide the cooked omelette onto a clean surface, roll tightly, and cut into about 6 pieces.
- 14
Turn the rice onto a plate and arrange the omelette pieces on top.
- 15
Optionally garnish with fresh parsley.