Recipes
Date posted: 17/01/2020
Ingredients
| Tilda wholegrain basmati | 240g |
| Water | 600ml |
| Oil | 1 tsp |
| Cumin seeds | 1 tsp |
| Cinnamon | ½ stick of |
| Onion finely diced | 1 |
| Mixed vegetables of your choice either frozen or fresh chopped into 1cm dice | 350g |
| Minced ginger | 1 tsp |
| Minced garlic | 1 tsp |
| Minced chilli | ½ tsp |
| Turmeric | Pinch of |
| Salt to taste | 1 tsp |
Method
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- Soak the rice for 30 minutes in warm water and then rinse thoroughly and drain the water.
- Heat a pan with 1 tsp vegetable or sunflower oil and add the cumin seeds and cinnamon. Cook for 1-2 minutes then add the onions.
- Sauté the onions for 5-7 minutes or until they start to brown - then add the vegetables. You can use peas, potatoes, sweetcorn, peppers, carrots and anything else you may have in the fridge like butternut squash chopped up.
- Add the turmeric, salt, chilli, garlic, ginger, and rice and mix in with the 600ml water and bring to boil.
- Simmer on a low heat for 20 minutes until the water is absorbed.
- Serve and enjoy with a dollop of yogurt