SERVES 4-6

225 g | 8 oz brown rice
1 small onion, finely chopped
30 g | 1 oz butter
720 ml | 1 ¼ pints white or vegetable stock
salt and freshly ground pepper
3 tablespoons sesame seeds, toasted
1 tablespoon chopped fresh mixed herbs
paprika pepper

1. Soak the rice in cold water for 30 minutes.
2. Cook the onions in the butter in a saucepan until soft but not coloured.
3. Add the rice and fry, stirring, until it is slightly transparent (about 1 minute)
4. Add the stock, salt and pepper. Bring to the boil, then cover and cook very slowly for 45 minutes, by which time the liquid should be completely absorbed and the rice tender. Add the seeds and herbs.
5. Serve sprinkled with a little paprika.

Wines: LIGHT, FRUITY RED

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]