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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