Festive spiced rice tower
6 servings
Ingredients
| Quantity | 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 |
Directions
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.