This root vegetable recipe is great comfort food for autumn/ winter. You can replace or add to the suggested vegetables with celeriac or swede and/ or add mushrooms. Nigel suggests serving with a trickle of yoghurt with some chopped mint. I think it works well with fried or poached egg. Ive also increased the spicing a little.
Wash the rice well to remove the starch. To do this put the rice into a bowl and cover with a large amount of warm water. Swirl the rice around in the water with your fingers, then drain. Repeat twice.
Put the rice into a small saucepan with the cinnamon stick, bay leaf, salt and peppercorns. Pour in enough water to cover by about 1 cm.Put the pan over a moderate heat and bring to the boil. Cover tightly with a lid and reduce the heat to very low so the water simmers rather than boils. I use a heat dispersing mat under the pan.
Heat the olive oil in a large frying pan and add the sliced onion. Fry for a couple of minutes then add the cumin seeds and the black mustard seeds and fry for a few seconds until fragrant.
Add the grated vegetables to the pan add cook over a moderate heat for about 5 minutes until they have softened and turned golden brown in places.
When the rice is ready fluff it with a fork and tip it into the cooked vegetables. Check the seasoning and serve - with an egg on top if preferred.