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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
TIP

Also delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.

Recipe from Good Food magazine, October 2008

Goes well with

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A star rating of 4.6 out of 5.17 ratings
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