2 tablespoons olive oil
1 onion, thinly sliced
1 ¼ cups Basmati rice
2 tablespoons pinenuts
8 cardamom pods
1 cinnamon quill, snapped in half
2 cups chicken stock, heated
¼ cup currants
8 Rangitikei Free Range Rosemary, Garlic and Lemon Kebabs
Heat the oil in a large saucepan and cook the onion over a medium-high heat until well coloured but not burnt.
Reduce the heat slightly and add the rice, pinenuts, cardamom and cinnamon to the pan, stir to combine.
Pour in the stock along with the currants. Cover and cook over a low heat for 30 minutes until the liquid is absorbed and the rice is tender
While the rice is cooking, heat a frying pan or griddle pan over a high heat and cook the kebabs until coloured and cooked through.
Serve the kebabs with pilaf and a green salad.