|1 teaspoon||Ground turmeric|
|2 tablespoons||Sunflower oil|
|175 grams||Long-grain rice, cooked|
|Browned pine nuts to garnish|
Simplicity itself, the aromatic spicing of turmeric and five-spice transforms rice both in colour and in flavour. The golden dish is finally garnished with browned pine nuts, which add their irresistible crunch to the soft rice.
Simmer the spices in the oil for 2-3 minutes, then add to the drained rice and toss well. When well mixed together and heated through, season to taste, separate the grains with a fork and serve garnished with the browned pine nuts.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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