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.
- 100 g white basmati rice
- 1/2 cinnamon stick
- 1 fresh bay leaf
- 6 whole black peppercorns
- 1/4 tsp salt
- 2 tbsps olive oil
- 1 large onion peeled and thinly sliced
- 125 g raw beetroot peeled and coarsely grated
- 75 g organic carrots coarsely grated
- 100 g parsnips peeled and coarsely grated
- 1 heaped tsp cumin seeds
- 1 tbsps black mustard seeds
- 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.
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