Yield: 4 servings
|50 grams||Butter; (2oz)|
|1 \N||Onion; finely chopped|
|1 \N||Garlic clove; crushed|
|50 grams||Blanched almonds; roughly chopped|
|\N \N||; (2oz)|
|1 \N||50 grams lon grain rice; (2oz)|
|50 grams||Seedless raisins; (2oz)|
|50 grams||Dried apricots; chopped (2oz)|
|¼ teaspoon||Ground cinnamon|
|\N \N||Salt and freshly ground black pepper|
|2 \N||Paw paws; halved and deseeded|
1. Melt 25g (1oz) butter in a saucepan, add the onion and garlic and fry gently for 5 minutes until softened.
2. Add the almonds and rice and stir for 2-3 minutes until the rice begins to swell.
3. Add 150ml (¼ pint) water, bring to the boil, cover and simmer for 15 minutes, stirring occasionally. 4. Add the remaining butter, raisins, apricots and cinnamon and season to taste.
5. Fill each half of the paw paw with the filling and serve.
Converted by MC_Buster.
NOTES : A delicious vegetarian main course, or an accompaniment to a spicy meal.
Converted by MM_Buster v2.0l.