• 3tbs oil
• 1onion, peeled and chopped
• 1clove garlic crushed
• 175g long grain brown rice, washed and drained
• 3sticks celery
• 1tspcinnamon
• 1tspground coriander
• 1tspfresh root ginger, grated
• 570ml boiling water
• 50g sultanas
• 110g mushrooms, wiped and sliced
• 1red pepper, de-seeded and cut into strips
• 110g blanched almonds
• Salt and freshly ground black pepper
• Wedges of lemon with the edges dipped in paprika to garnish

Instructions

1. 1

   Heat the oil in a pan, then add the chopped onion, garlic and drained rice. Fry for 5 minutes turning the mixture over well.

2. 2

   Slice the celery diagonally and add it to the pan with the spices and fry for 2-3 minutes.

3. 3

   Pour over the boiling water and then add the sutanas, mushrooms, red pepper and almonds (either left whole or roughly chopped).

4. 4

   Bring to the boil, cover and simmer for 40 minutes or until the rice is cooked.

5. 5

   All the water should by then have been absorbed, but check the risotto constantly during the last 10 minutes of cooking. Season well and serve hot.

6. 6

   Serve with steamed green vegetables and salad. Also delicious with Gado-Gado sauce.