225 g (8 oz) long-grain rice
600 ml (1 pt) stock or water
5 g (1 tsp) salt
2.5 g (1/2 tsp) turmeric
30 ml (2 tbsp) vegetable oil
125 g (4 oz) chicken livers, trimmed and chopped
1 onion, peeled and finely chopped
6 tomatoes, peeled and chopped or 425 g (15 oz) canned peeled tomatoes
salt and freshly ground pepper
pinch of sugar
2 red peppers, seeded, chopped and blanched
125 g (4 oz) peas
125 g (4 oz) cooked prawns
7 g (1 tbsp) parsley, chopped
600 ml (1 pt) stock or water
5 g (1 tsp) salt
2.5 g (1/2 tsp) turmeric
30 ml (2 tbsp) vegetable oil
125 g (4 oz) chicken livers, trimmed and chopped
1 onion, peeled and finely chopped
6 tomatoes, peeled and chopped or 425 g (15 oz) canned peeled tomatoes
salt and freshly ground pepper
pinch of sugar
2 red peppers, seeded, chopped and blanched
125 g (4 oz) peas
125 g (4 oz) cooked prawns
7 g (1 tbsp) parsley, chopped
method
1. Cook the long-grain rice with boiling water or stock to which the salt and turmeric has been added, until the liquid is absorbed and the rice is done, about 15 minutes.
2. Meanwhile heat the oil in a frying pan, and over a medium heat fry the chopped chicken livers until golden brown.
3. Turn the heat down and add the onion. Cook, stirring well, for 4 minutes. Add the tomatoes, salt, pepper, sugar and chopped peppers. Stir gently.
4. Add the thawed peas and prawns. Heat through in the vegetable mixture and mix in the warmed rice.
5. Turn out into a dish and serve hot sprinkled with the parsley. A little butter may be added if you like.
2. Meanwhile heat the oil in a frying pan, and over a medium heat fry the chopped chicken livers until golden brown.
3. Turn the heat down and add the onion. Cook, stirring well, for 4 minutes. Add the tomatoes, salt, pepper, sugar and chopped peppers. Stir gently.
4. Add the thawed peas and prawns. Heat through in the vegetable mixture and mix in the warmed rice.
5. Turn out into a dish and serve hot sprinkled with the parsley. A little butter may be added if you like.
serving amount
serves 4
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