Perfect with salmon or white fish, this makes a great change from plain rice
Ingredients
1 tbsp olive oil
1 onion , finely chopped
1 red pepper , deseeded and chopped
thumb-size piece fresh root ginger , finely chopped
250g basmati rice
1 tsp turmeric
600ml vegetable stock
25g flaked almonds , toasted
Method
1. Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.
2. Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.
Tip
Also delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.
Nutrition Per Serving
309 kcalories, protein 7g, carbohydrate 58g, fat 7 g, saturated fat 1g, fibre 0g, salt 0.2 g
Recipe from Good Food magazine, October 2008.
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