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Categories:
olive oil brown onions salt freshly ground black pepper currants red wine vinegar brown rice flat leaf parsley mint green chilies lemons pine nuts
Viewed: 36 - Published at: 7 years agoIngredients
- 125 ml olive oil
- 3 brown onions, halved and sliced
- sea salt, ground
- freshly ground black pepper
- 150 g currants
- 1/4 cup red wine vinegar
- 2 cups cooked brown rice, kept warm
- 1/2 bunch flat leaf parsley, leaves only
- 1/2 bunch mint, leaves only
- 2 green chilies, finely sliced
- 2 lemons, juiced
- 120 g pine nuts, toasted
Method
- Using a small saucepan, add currants and just enough of the red wine vinegar to cover them. Boil 3 minutes until the liquid has almost evaporated (reserve the liquid). Set aside.
- Heat 4 tablespoons (8 teaspoons) of the olive oil, in a large non-stick frypan, using a low heat. Season with salt and pepper and add the onion. Cook, stiriig occasionally for about 20-25 minutes, or until the onion has caramelised. Don't be tempted to turn up the heat,as you want the caramelised flavour to develop slowly.
- Stir in the currants and vinegar mixture. Set aside.
- Using a large bowl, add the cooked rice, parsley, mint and chillis. Stir in the lemon juice and the remaining olive oil. Add half of the onion mixture and half of the pine nuts. Toss to combine.
- Top with the remaining onions and pine nuts to serve.
