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Ingredients

• 2 tbsps. oil (I used rapeseed, but any neutral-flavoured oil would be fine).
• 1 red onion, finely chopped
• 1 small stick celery, thinly-sliced
• 1½ tbsps. garlic-ginger paste, or to taste
• 8 oz. basmati rice
• 6 oz. chestnut mushrooms, sliced
• a knob of butter or margarine, or some more oil
• 3 oz. mangetout peas (snow peas)
• Half a 14 oz. can chopped tomatoes
• ¾ pt. hot chicken stock (or vegetable stock)
• 3 cloves
• ¼ tsp. ground cinnamon
• 1 tsp. ground turmeric
• ¾ tsp. salt, or to taste
• ¼ tsp. ground black pepper, or to taste
• Some finely-chopped parsley

Description

This Was A Lovely Accompaniment To The Roast Chicken We Had Tonight. It’s A Great Recipe For Using Up Vegetables You May Have In The Fridge – It Is Highly Adaptable. Some Red Or Orange Bell Pepper Would Be Great For Colour Contrast, And Maybe Some Cho

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