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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This was a lovely accompaniment to the roast chicken we had tonight. It’s a great recipe for using up vegetables you may have in the fridge – it is highly adaptable. Some red or orange bell pepper would be great for colour contrast, and maybe some chopped spring onions (scallions) would be good too. Read more . Very very tasty, and good for you too! Ingredients:
2 tbsps. oil (i used rapeseed, but any neutral-flavoured oil would be fine). |
1 red onion, finely chopped |
1 small stick celery, thinly-sliced |
11/2 tbsps. garlic-ginger paste, or to taste |
8 oz. basmati rice |
6 oz. chestnut mushrooms, sliced |
a knob of butter or margarine, or some more oil |
3 oz. mangetout peas (snow peas) |
half a 14 oz. can chopped tomatoes |
3/4 pt. hot chicken stock (or vegetable stock) |
3 cloves |
1/4 tsp. ground cinnamon |
1 tsp. ground turmeric |
3/4 tsp. salt, or to taste |
1/4 tsp. ground black pepper, or to taste |
some finely-chopped parsley |
Directions:
1. In a large pan, heat the oil.
2. Add the onions and celery and fry very gently for about 7 minutes, until they start to soften and turn translucent. See Photo
3. Add the garlic-ginger paste and stir in well, and cook for a minute or so.
4. Add the rice and stir well, frying for a few minutes. See Photo
5. Add the mushrooms and stir really well, until they have a coating of oil. If they seem dry, add some more oil or some butter (I used dairy-free margarine). Fry for a few minutes until the mushrooms are evenly-coloured.
6. Add the peas, and again stir well. See Photo
7. Add the tomatoes, the hot stock, and the spices and seasonings See Photo. Stir well together,
8. Bring to the boil, then cover the pan, turn down the heat and simmer until done, about 10 minutes See Photo. Test a few grains of rice for done-ness. If the mixture seems too wet, uncover and turn up the heat to boil off some of the liquid See Photo. Keep stirring all the while.
9. Serve as a side dish, or as a main in its own right, sprinkled with the parsley (I forgot to do this before I took the pictures!)
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