Ingredients

• 1 tbsp olive oil
• pinch ground mixed spice
• ½ tsp ground turmeric
• pinch dried oregano
• ½ tsp dried chilli flakes
• 1 tsp coriander seeds
• crushed
• 2 tsp sesame seeds
• 150g/5½oz long grain rice
• 300ml/12fl oz hot chicken stock (vegetarians can substitute with vegetable stock)
• vegetable oil
• for greasing
• ½ orange
• cut into wedges
• to garnish
• chopped fresh parsley
• to garnish
• 1 tbsp olive oil
• 1 red pepper
• chopped
• 1 garlic clove
• chopped
• 50ml/2fl oz boiling water
• 50ml/2fl oz white wine
• 2 tbsp soft brown sugar
• salt and freshly ground black pepper
• 1 tbsp chopped fresh parsley

Directions

• For the spicy rice
• heat the oil in a medium pan
• add all the spices and the sesame seeds and cook gently for 1-2 minutes.
• Add the rice and stir well to coat all the grains.
• Add the chicken stock
• bring to the boil and boil for 8-10 minutes
• or until the rice is tender.
• Lightly grease two cups or timbales with the vegetable oil and press the rice into them. Turn the rice out onto serving plates.
• For the dressing
• heat the olive oil in a small pan over a medium heat and fry the red pepper for 3-4 minutes. Add the garlic and cook for a further minute. Add the water
• wine and sugar
• season with salt and freshly ground black pepper and simmer for 3-4 minutes. Add the parsley
• then blend the mixture with a hand blender until almost smooth.
• To serve
• pour the red pepper dressing around the rice timbales and garnish with orange wedges and parsley.