Preparation time 10 - 15 minutes,
Cooking time 20-25 minutes,
Calories 390 per portion
225 g (8 oz) long-grain white rice
1/4 teaspoon turmeric
600 ml (1 pint) water
salt and pepper
1 onion, chopped
1 red pepper, deseeded and chopped
1 green pepper, deseeded and chopped
100 g (4 oz) button mushrooms
1 tablespoon oil
2 peperoni sausages, sliced (optional)
2 tomatoes, peeled and quartered
6 black olives, stoned
1. Put the rice and turmeric in a saucepan and pour in the water. Add a little salt, then bring to the boil.
Reduce the heat so that the liquid barely simmers. Give the rice a light stir to make sure the grains are not stuck together and cover the pan tightly.
2. Simmer very gently, allowing about 15 - 20 minutes. At the end of cooking all the liquid should have been absorbed.
3. Fry the onion, pepper and mushrooms in the oil for 5 minutes until soft. Mix all the ingredients together.
4. Arrange the rice attractively on a serving dish and serve hot as an accompaniment, or with a salad as a meal in itself.
The vegetables in this recipe can be varied according to what is available. Aubergines, sweetcorn kernels, peas and courgettes are other good choices.
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