I love to make this flavoursome rice dish along side a vegetable tagine or chickpea stew.
Vegan, Gluten Free, Sugar Free
Organic short grain brown rice
Good quality stock powder (optional)
Coconut oil, or Butter for non-vegans
One regular onion
Pumpkin and/or sunflower seeds
Wash the rice using a sieve, I usually use half a small cup, or a large handful per person, which is approx 50g.
Put the rice in a saucepan and cover with twice the amount of water, I always use filtered water.
Add a pinch of salt and a small/level teaspoon of turmeric powder. You can also add half a teaspoon of stock powder here. Depending on how salty your stock powder is you may want to leave out the salt at this stage.
Bring the pan to the boil. Once bubbling, put on the smallest hob on the lowest heat, cover with a lid and set your timer for 32mins.
When about 15-20 mins has passed, start preparing the onions. Melt a knob of butter or coconut oil in a small sauce pan while you slice the onion into long thin strips. Once the fat has melted throw the onion in and fry it until brown and juicy. If the onion is ready before the rice, just set it to one side.
Whist the onion is frying, chop a bunch of parsley. I like to make sure I get some stalks for the crunchy texture really finely chopped, and then be more rough with the leaves.
When the rice is cooked, empty it into a mixing bowl and stir in a knob of butter or coconut oil. Then ad a tablespoon each of the seeds and sultanas/raisins; and most of the parsley, saving a sprinkling of the leaves to finish.
Finally, empty the rice onto a serving dish. Then top with the caramelised onions and the last sprinkle of parsley.
Give it a try and let me know what you think, don’t forget to tag me in any pics you post online, I’d love to see how you get on!
Much love and wellness,