Sunshine Rice Recipe

Sunshine rice combines the sweetness of dried fruits and the nutty flavour of toasted sunflower seeds. Dried fruits featured often in cuisine from the Middle Ages paired with Game and Cereals, but this dish also makes a great meal in itself.

¾ cup of long grain brown rice
1 cup of sunflower seeds
1 carrot
2 onions
3 stalks of celery
1 tablespoon of vegetable oil
½ cup of dried currants
½ cup of raisins
1 cup of grated cheddar cheese
1 teaspoon of soy sauce

Preheat the oven to 180°C, 350°F or Gas mark 4. Cook the brown rice first which should swell up to measure three cups. Toast the sunflower seeds in a roasting dish for 7 to 8 minutes, stirring every couple of minutes so the seeds don't burn. Peeland finely chop the onions, carrot and celery. In a large frypan or saucepan heat the oil and sweat the vegetables until the onions are soft and translucent. Add the toasted seeds, cooked rice, currants and raisins. Add a little water if necessary to stop the rice from sticking. Heat the mixture through and mix in half a cup of grated cheese and the soy sauce. Transfer to a casserole or serving dish if desired, and sprinkle the remaining cheese over the top. Bake for 10 to 15 minutes or until golden.

(Serves 4 to 6)

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