BEETROOT BROWN RICE PILAF WITH FETA AND SPRING ONION

Vibrant red, deliciously sticky and sharp, with toasted feta on top, this dish will hopefully banish any notion of pilafs being dull or stodgy. A few crisp green leaves with a mustardy dressing are particularly good with this.

Preparation 15 minutes, plus standing Cooking about 1 hour 15 minutes Serves 4 125G BROWN OR WHOLEGRAIN BASMATI RICE

APPROX 3 TBSP EXTRA-VIRGIN OLIVE OIL

1 RED ONION, PEELED AND CHOPPED

1 TSP FINELY CHOPPED MEDIUM-HOT RED CHILLI

300G TOMATOES, CORES CUT OUT AND COARSELY CHOPPED 200G BEETROOT, TRIMMED, PEELED, HALVED AND THINLY SLICED 1 TBSP BALSAMIC VINEGAR

300ML VEGETABLE STOCK

SEA SALT AND BLACK PEPPER

1 X 200G BLOCK OF FETA*, DRAINED ON KITCHEN PAPER A HANDFUL OF SNIPPED DILL

3 SPRING ONIONS, TRIMMED AND THINLY SLICED

50G TOASTED FLAKED ALMONDS

1 Soak the rice in cold water while you are preparing the vegetables, then drain into a sieve. Heat 2 tbsp of oil in a medium saucepan over a medium heat and fry the onion for 7-8 minutes until lightly golden, stirring occasionally.

2 Stir in the chilli and tomatoes and fry for a minute or two longer until starting to soften. Stir in the beetroot, then add the balsamic vinegar and simmer to reduce it by half. Stir in the rice, add the stock and some seasoning and ensure everything is submerged. Bring to the boil, then cover and cook over a low heat for 45-50 minutes until it appears dry. Leave to stand, covered, for 20 minutes.

3 About halfway into resting, heat a small, non-stick frying pan over a medium heat, add a couple of teaspoons of oil and fry the block of feta for 5 minutes until golden and crusty – you will find it oozes a bit, but this should turn nice and crispy. Turn, using a spatula, scraping the crispy bits on top, and cook for 5 minutes.

4 Scatter the dill over the pilaf and gently mix in. Break up the feta with a fork and serve dotted over the top, sprinkled with spring onions and almonds.

*A basic block of feta will be better here than a pukka barrel-aged cheese, and the firmer the better.