Yellow Pepper Rice
Transport your taste buds to vibrant India with this aromatic and flavorful ginger and pepper pilaf. Each forkful brings a harmonious blend of tender basmati rice infused with the warm hues of turmeric, intermingled with the gentle heat of red pepper and the distinct zing of ginger. Topped with a sprinkle of toasted flaked almonds for a delightful crunch, this dish is a true celebration of spices and textures.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 309 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 0.2 milligram of sodium
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