Prep: 5 mins Cook: 20 mins
This lightly spiced, vibrant side dish is the perfect accompaniment to curry
Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving
- kcal255
- fat7g
- saturates1g
- carbs45g
- sugars3g
- fibre2g
- protein6g
- salt0.25g
Ingredients
- 1 onion, sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp vegetable oil
- 1 tsp turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 300g basmati rice
- 600ml hot vegetable stock
- bunch spring onions, sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 50g pistachio, roughly chopped
Method
Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.
Comments, questions and tips