September 10, 2018
This is slightly modified from a Simon and Alison Holst recipe. It’s a tasty but not hot (unless you want it to be) rice dish that with sufficient vegetables and the addition of some toasted nuts makes a very satisfying meal. The leftovers can be refrigerated and warmed in the microwave for a quick and easy lunch.
1Stir fry the onion, garlic and ginger together in the oil for a few minutes until the onion is soft.
2Add all the spices and stir until fragrant.
3Add whatever vegetables you’ve selected and stir fry for a couple of minutes to coat with the spice mix.
4Add the drained rice, hot water and stock and stir until well mixed and the stock cube has dissolved.
5Bring to the boil, then turn down to a low heat and cover the pan with a well-fitting lid.
6Cook for 10-15 minutes, until the rice is tender, stirring every few minutes to prevent things sticking to the base of the pan.
7Add salt to taste and stir through the chopped parsley/coriander.
8Serve with a bowl of toasted nuts to sprinkle on top of the pilaf.
300-400g diced/sliced vegetables of your choice. Portabello mushrooms are an excellent inclusion because they provide a ‘meaty’ umami flavour, and sweet point capsicums also add flavour and colour. However, anything you enjoy is fine – you might like sliced green beans, courgettes, or grated carrot.
Plenty of chopped parsley, or coriander if you prefer it. It’s worth remembering that for 5 to 15% of the population, fresh coriander leaves taste like soap, so you might like to ask dinner guests if they have a preference!