Ingredients
1tbsp sunflower oil
1 onion, finely chopped
1 clove garlic, crushed
1tsp paprika
½tsp
turmeric
¼tsp
cayenne pepper
1 red pepper, finely chopped
4oz / 100g green beans, finely chopped
2 fresh tomatoes, skinned and chopped
2oz / 50g pine kernels
8oz / 250g brown basmati rice
16f1oz / 500ml boiling water
1tbsp
tomato purée
juice ½ lemon
salt
and pepper
Method 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 purée.
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.
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