- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 red pepper, deseeded and chopped
- thumb-size piece fresh root ginger, finely chopped
- 250g basmati rice
- 1 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 600ml vegetable stock
- 25g flaked almond, toasted
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.
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.
TipAlso delicious served cold with leftover roast chicken, or stir through quartered boiled eggs and some smoked mackerel.