Baked Saffron and Corn Pilaf

Serves: 6

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 1 small pinch of saffron strands
• 675 ml (1pint 3fl oz) hot vegetable stock
• 15 gram(s) (1/2oz) butter
• 1  red onion, finely chopped
• 300 gram(s) basmati and wild rice, such as Tilda
• Zest and juice of 1 orange
• 2  corn on the cobs
• 2 teaspoon(s) coarsely ground black pepper

Method

1. Preheat the oven to 200ºC (180ºC fan) mark 6. Stir the saffron into the stock and set aside to infuse.
2. Heat the butter in a flameproof, ovenproof casserole with a tight-fitting lid and gently cook the onion for 5min until soft and golden. Add the rice and cook for 1min, stirring to coat the grains.
3. Pour stock into the pan with the orange zest and juice, then bring to the boil. Put on the lid and cook in oven for 20-25min until liquid has been absorbed and rice is tender.
4. While the rice is cooking, drop the corn cobs into a large pan of boiling salted water and simmer for 10-12min until tender. Cool slightly, then use a sharp knife to slice all the kernels off the cob. Stir into the cooked rice with the pepper and serve with the Garlic, Lemon and Chilli Roasted Squash.
5. Get ahead... The corn can be cooked up to a day ahead and the kernels stirred into the hot rice before serving. Return the rice to the oven for 2-3min to heat through.

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