BROWN BASMATI RICE WITH RED ONION AND CELERY

Thursday 2nd July 2020

BROWN BASMATI RICE WITH RED ONION AND CELERY

Serves 4, if using 240g Brown Basmati Rice

 

This is a really easy way to make a tasty brown rice dish that works perfectly every time.

 Full of fibre and natural goodness, Basmati brown rice has a nutty flavour and produces a wonderful aroma as it cooks. I am sure, that, like me, you will soon prefer brown Basmati rice to white, and won’t worry about the fact that it takes a little longer to cook.

 

In a large, non- stick saucepan, heat 2 Tbsps. vegetable oil.  Add 1 medium size red onion chopped with 2 sticks celery, chopped. Cook, stirring, over medium heat, until vegetables soften, about 5 minutes. Add 60g Basmati rice, per person.  Stir well. Add a vegetable stock cube.  Carefully add a litre of boiling water, from the kettle. Cover pan with a lid and simmer gently for 25 minutes.  Remove pan from heat and leave pan, covered and undisturbed for 5 minutes.  Drain well and fork through grains before serving with the curry.  Add some freshly chopped parsley, if available.

You may like to use the left over stock to make soup the following day.

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