- dash olive oil
- 25g/1oz piece root ginger, peeled, finely chopped
- 1 red chilli, finely chopped
- 1 clove garlic, finely chopped
- ½ tsp paprika
- ¼ tsp ground turmeric
- 100g/3½oz long grain rice
- 300ml/10½fl oz hot vegetable stock
- salt and freshly ground black pepper
- 1 tbsp wholegrain mustard
- 100ml/3½fl oz double cream
- splash white wine
- 25g/1oz butter
- 2 tbsp chopped fresh chives
- salt and freshly ground black pepper
- Preheat the oven to 180C/350F/Gas 4.
- For the spicy pilaf, heat a dash of olive oil in an ovenproof saucepan, add the ginger, chilli, garlic, paprika and ground turmeric and fry for 1-2 minutes. Add the rice, pour in the vegetable stock and stir well. Cover with a lid or piece of tin foil and place in the oven to bake for 10-15 minutes, or until the rice is tender. Season to taste with salt and freshly ground black pepper.
- For the chive butter sauce, place the mustard, double cream and white wine into a saucepan and simmer for 10-12 minutes, or until the liquid has reduced by half. Add the butter and stir until smooth and creamy. Stir in the chives and season with salt and freshly ground black pepper.
- To serve, lightly oil a large glass bowl, fill with the rice, press down and then turn out onto a serving plate. Drizzle over the chive butter sauce and serve.