Spiced vegetable rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable Oil |
| 1 | Onion | |
| 1 | Red Chilli | |
| 8 | ounces | Small Broccoli Florets |
| 1 | Red Pepper | |
| 12 | ounces | Basmati Rice |
| 2½ | cup | Vegetable Stock |
| ⅝ | cup | Coconut Milk |
| 1 | teaspoon | Curry Paste |
| 1 | ounce | Flaked Almonds |
| Juice of 1 Lemon | ||
| Zest of 1 Lemon | ||
| Seasoning | ||
Directions
Preparation: 10 minutes Cooking: 20 minutes Freezing: not suitable Nutritional Information per serving: 534 calories 6g fibre (medium) 77g carbohydrate (medium) 21g fat (medium) 10g saturated fat (medium) 13g protein (medium) 0.56g salt (low) no added sugar
Preparation:
roughly chop the onion, deseed and finely chop the red chilli, deseed and dice the red pepper, wash the basmati rice and soak it for 10 minutes in warm water, toast the flaked almonds.
1. Heat oil in a large frying pan or wok. Add onion, chilli, broccoli and
pepper and stir-fry over a high heat for 5 minutes until golden.
2. Add rice, stock, coconut milk and curry paste and stir once.
Bring to the boil and simmer gently without stirring for 10-12 minutes until the grains are tender and liquid has been absorbed.
Season to taste. Divide mixture between serving plates, sprinkle with
the lime juice and zest and scatter over the almonds.
Submitted By KAZ LANGRIDGE On 08-18-95