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Ingredients
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1 small onion, finely chopped
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2 fresh green chilies, seeded and chopped
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25 gram garlic chives, chopped
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15 gram fresh coriander sprigs
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250 gram mixed mushrooms, wiped clean and
thickly sliced
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50 gram cashew nuts, fried in 1 tbsp
olive oil until golden brown
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350 gram long grain rice
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4 tbsp groundnut oil
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600ml vegetable or mushroom stock, hot
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salt and black pepper to taste
Method
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Wash and drain the rice in a sieve. Heat
half the oil in a pan and cook the onion and chilies over a gentle
heat, stirring occasionally, for 10-12 minutes until soft.
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Set half the garlic chives aside. Cut the
stalks off the coriander and set the leaves aside. Puree the
remaining chives and the coriander stalks with the stock in a food
processor.
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Add the rice to the onions and fry gently
for 4-5 minutes. Pour in the stock mixture, then season to taste.
Bring to the boil, then stir and reduce the heat to very low. Cover
and cook for 15-20 minutes, or until the rice has absorbed all the
liquid.
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Remove from the heat and lay a clean dish
towel over the pan, under the lid, and press on the lid to wedge it
firmly in place. Leave to stand for a further 10 minute.
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Meanwhile, heat the remaining oil and
cook the mushrooms for 5-6 minutes, then add the remaining garlic
chives and cook for another 1-2 minutes. Stir the mushroom mixture
and coriander leaves into the rice. Adjust the seasoning to taste,
then transfer to a warmed serving dish. Serve immediately, scattered
with the fried cashew nuts. Serves 4.
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