Yellow pepper rice
Perfect with salmon or white fish, this makes a great change from plain rice
- Prep: 5 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 red pepper, deseeded and chopped
- thumb-size piece fresh root ginger, finely chopped
- 250g basmati rice
- 1 tsp turmeric
- 600ml vegetable stock
- 25g flaked almonds, toasted
Tip
Also delicious served cold with leftover
roast chicken, or stir through quartered
boiled eggs and some smoked mackerel.
Method
-
Heat the oil in a wide pan with a lid, then
cook the onion, pepper and ginger together
for 5 mins, stirring, until softened. Stir in the
rice and turmeric for 1 min more, then pour
over the stock. When the stock begins to
simmer, cover with the lid.
-
Cook for 12 mins until the rice is tender and
stock has been absorbed. If the rice is tender
but a little stock remains, turn off the heat,
cover again, then leave for 2-3 mins. Season
and stir through the almonds to serve.
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