1 baking dish
1 chopping board
1 sheet baking paper
Peel and finely chop the shallots.
Finely chop the chilli and chives.
Heat the olive oil in a flameproof baking dish and sauté the shallots until they are translucent. Add the rice and sauté for 2 minutes on a low heat.
Pour in the vegetable stock, season with salt and add the dried fruit, hazelnuts, pumpkin seeds, pistachios and chilli.
Cover with a sheet of baking paper pierced in the middle and
Fluff up the rice with a fork and sprinkle with chives.
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