1/2 stick (4 Tbsp) 2 oz (50 g) butter or nut fat
1 tablespoon oil
8 oz (225 g) brown rice
1 medium onion, chopped
3 celery stalks, chopped
1 pint (600 ml) water
2 oz (50 g) sultanas (golden raisins)
6 pieces dry fungi or mushrooms, soaked overnight and drained
1 teaspoon yeast extract
4 oz (100 g) salted cashews or peanuts
1/2 teaspoon sugar
1 teaspoon grated nutmeg
1 teaspoon ground ginger
salt
1 tablespoon oil
8 oz (225 g) brown rice
1 medium onion, chopped
3 celery stalks, chopped
1 pint (600 ml) water
2 oz (50 g) sultanas (golden raisins)
6 pieces dry fungi or mushrooms, soaked overnight and drained
1 teaspoon yeast extract
4 oz (100 g) salted cashews or peanuts
1/2 teaspoon sugar
1 teaspoon grated nutmeg
1 teaspoon ground ginger
salt
To Garnish
chopped parsley
lemon slice
lemon slice
method
1. Melt the butter or fat with the oil in a saucepan.
2. Add the rice and fry until pale brown.
3. Add the onion and celery and continue frying until softened.
4. Stir in the water, sultanas and fungi or mushrooms and bring to the boil. Cover and simmer until the rice is tender and the liquid absorbed.
5. Stir in the yeast extract, half the nuts, the sugar, spices and salt.
6. Turn onto a warmed serving dish and serve garnished with the remaining nuts, parsley and a lemon slice.
2. Add the rice and fry until pale brown.
3. Add the onion and celery and continue frying until softened.
4. Stir in the water, sultanas and fungi or mushrooms and bring to the boil. Cover and simmer until the rice is tender and the liquid absorbed.
5. Stir in the yeast extract, half the nuts, the sugar, spices and salt.
6. Turn onto a warmed serving dish and serve garnished with the remaining nuts, parsley and a lemon slice.
serving amount
serves 4
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