Fragrant spiced Vegetable Rice

Spicy rice with colourful vegetables is a substantial dish either on it's own or with Green day Indian dishes, such as spiced potatoes.

Serves 4

Prep time 10 mins

Cooking time 30 mins + standing time

Syn Free

Ingredients:-

Fry Light for spraying

1 large onion, peeled, halved and thinly sliced

2 carrots, peeled and diced

1 courgette, trimmed and diced

60ml/2fl oz chicken stock made from Bovril

2 tsp ground coriander

2 tsp cumin seeds

1 tsp ground cumin

1/4 tsp crushed cardamom seeds

2 cloves

1 large cinnamon stick

1/2 tsp ground turmeric

250g/9oz basmati rice

salt and freshly ground black pepper

Method:-

Spray a large non-stick frying pan with Fry Light. Place over a medium heat and add the onions, carrots and courgette. Stir and cook for 4-5 minutes and then add the stock and cook for a further 4-5 minutes until most of the stock had been absorbed.

Stir in the spices. Stir and cook for 1-2 minutes before stirring in the rice. Stir for a further 1-2 minutes and then pour in 600ml/1 pint water. Season well. bring to the boil, cover tightly, reduce the heat and cook on a low heat for 12-15 minutes.

Remove from the heat and let sit undisturbed before removing the cover. Fluff up the grains with a fork and serve immediately.