Rice Pilaf
Spiced Chicken
1 tablespoon olive oil
300g long grain rice
1 teaspoon turmeric
1 teaspoon black onion seeds ( optional)
750ml hot chicken or vegetable stock, made with 1 cube
1 cup frozen peas
Heat the oil in a saucepan.
Add the rice and cook, stirring for 2 minutes.
Add the turmeric and onion seeds and cook 30 seconds.
Pour over the hot stock and cover with a lid or tinfoil and simmer for 10 minutes or until the stock has absorbed the rice.
Add the peas and cook for a further 5 minutes or until the rice has absorbed the liquid.
Serve immediately or cool and refrigerate within 30 minutes and eat within a day ( you could fry in a little oil the next day for fried rice).
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