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Ingredients

  • 1 onion
  • 3 mushrooms
  • 1/2 red pepper
  • 1 tomato
  • 1 x 10ml spoon oil
  • 150g long grain rice
  • 1 x 5ml spoon vegetable stock powder or cube
  • 550ml boiling water
  • 50g peas
  • 1 x 10ml spoon curry powder

Equipment:

  • Chopping board
  • Knife
  • Sauce pan
  • Wooden Spoon
  • Measuring Spoon
  • Weighing Scales
  • Kettle
  • Measuring Jug

Method

  • STEP 1
    Prepare the vegetables:
  • STEP 2
    1. Peel and chop the onion
  • STEP 3
    2. Slice the mushrooms
  • STEP 4
    3. Deseed and dice the red pepper
  • STEP 5
    4. Chop the tomato
  • STEP 6
    Fry the onion in oil until soft.
  • STEP 7
    Add the mushrooms and red pepper and cook for a further 2 minutes.
  • STEP 8
    Stir in the rice.
  • STEP 9
    Mix the stock powder with the water.
  • STEP 10
    Add the stock, peas and curry powder to the rice mixture.
  • STEP 11
    Simmer for 15 minutes, until the rice is tender.
  • STEP 12
    Serve the rice in a bowl and sprinkle the chopped tomato on top.
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A star rating of 4.5 out of 5.28 ratings
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