Hiker’s rice


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
200°C oven


  • 3 French shallots
  • 1 red chilli
  • 10 chives
  • 3 tablespoons olive oil
  • 250 g basmati rice
  • 400 ml vegetable stock
  • Salt
  • 50 g sultanas or raisins
  • 50 g whole hazelnuts
  • 50 g pumpkin seeds
  • 50 g pistachios

1 baking dish

1 chopping board

1 sheet baking paper


Preheat the oven to 200°C.

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 bake for 15 to 20 minutes until the rice is cooked.

Fluff up the rice with a fork and sprinkle with chives.