Festive spiced rice tower

Yield: 6 servings

Measure Ingredient
1 350 gram lon grain rice
1 tablespoon Sunflower oil
1 tablespoon Melted butter
1 Red onion; finely chopped
1 Clove garlic; crushed
4 Savoy cabbage leaves; finely shredded
3 Carrots; finely diced
115 grams Button mushrooms; finely sliced
1 teaspoon Paprika
1 teaspoon Chilli powder
½ teaspoon Ground coriander
1 2 cm piece grated ginger
2 teaspoons Tomato puree
1 tablespoon Light soy sauce
1 teaspoon Salt

1 Cook the rice, using the packet as a guideline. Chill the rice for up to 12 hours. Heat the oil and butter in a large frying pan or wok.

2 Stir-fry the vegetables for two minutes before adding the spices, tomato puree, soy sauce and salt.

3 Continue to stir-fry for a minute before adding the rice and cooking for another 3-4 minutes until the rice is completely re-heated.

4 Pack into a loaf tin, base lined and greased, or a ring mould well greased.

Converted by MC_Buster.

Recipe by: Good Living

Converted by MM_Buster v2.0l.

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