Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Sunflower oil |
| 1 | Onion; finely chopped |
| 1 | Clove garlic; crushed |
| 1 teaspoon | Paprika |
| ½ teaspoon | Turmeric |
| ¼ teaspoon | Cayenne pepper |
| 1 | Red pepper; finely chopped |
| 4 ounces | Green beans; finely chopped |
| 2 | Fresh tomatoes; skinned and chopped |
| 2 ounces | Pine kernels |
| 8 ounces | Brown basmati rice |
| 16 | F1 oz boiling water |
| 1 tablespoon | Tomato pur‚e |
| Juice 1/2 lemon | |
| Salt and pepper |
1. Heat the oil and gently fry the onion and garlic far 3-4 minutes. Add the spices and stir well, taking care not to burn them. Add the vegetables and nuts and stir well. Cook for 2-3 minutes.
2. Add the rice, cook for 2 minutes. Pour over the boiling water and stir in the tomato pur‚e.
3. Bring the mixture to the boil, then cover the pan and simmer for 35-40 minutes or until the rice is cooked. Check on the liquid content during cooking and add more water if necessary. Add the lemon juice and season to taste.
Converted by MC_Buster.
NOTES : Turmeric and paprika add a warm glow to this pilau with the pine kernels giving a unique flavour. Serve on its own or with the Spiced Spinach and Tofu (above) to make a striking main course.
Converted by MM_Buster v2.0l.