Serves 6, kcals 329, Fibre 5.9g
1 red onion, peeled and finely sliced into rounds
1 tsp white wine vinegar
1 tsp sugar
1 onion, peeled and sliced
2 garlic cloves, crushed
1 inch stick ginger, peeled and crushed
2 tsp garam masala
1 tsp turmeric
400g basmati rice
900ml hot chicken or vegetable stock
700g leftover veg: Brussel sprouts, cabbage, chopped potatoes, roast carrots, parsnips
bunch 15g coriander, chopped
poppadom’s, to serve
(IF YOU DON'T HAVE RED ONIONS, TRY USING WHITE, BROWN OR SPRING ONIONS)
Start by pickling the onions. Toss the onion rounds in the vinegar and sugar and add a pinch of salt. Set aside.
Heat the oil in a medium saucepan with a tight-fitting lid. Cook the onion over a medium heat for a few mins until just browning, then add the garlic, ginger, garam masala and turmeric. Cook for another few minutes. Stir in the rice, give everything a good mix to coat the rice evenly.
Add the vegetables and pour over the stock and cover with a layer of tin foil, then tightly fit the lid. Cook over a medium heat for 10 mins, then turn off the heat and leave to steam for another 5 mins.
Remove the lid, stir through the coriander and top with the pickled onions. Serve with crunchy poppadom’s.
Recipe from Tesco
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