This rice dish is special for me. I remember my mother cooking it, as a lunch dish. In East Africa we ate big breakfasts and big lunches, afternoon tea, such as tea and biscuits, and a light dinner, usually something like legumes, served either sweet or savory.
The work and school day would end at 2pm and everyone would go home to eat lunch and have an afternoon nap afterwards. I remember eating lunch with my entire family everyday, both weekday and weekend. It was a time for everyone to get together, eat, and share stories about their day.
- 2-3 tablespoons oil
- 1 medium diced onion
- 1 tablespoon
- garlic & parsley paste
- 2 cups basmati rice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 4 cups vegetable stock
- Salt to taste
- Roasted vegetables
- Serving options
- ¼ cup sultanas
- Handful walnuts
- Place on the stove a heavy based saucepan and add the oil.
- Once the oil is heated add the diced onion until the onion is browned then add the garlic parsley paste, spices and basmati rice.
- Stir the rice and then add the vegetable stock and season with salt, making sure that the rice does not stick to saucepan then cover.
- Once the rice has come to the boil put the stove on low heat and leave it to cook until all the stock is absorbed and the rice is cooked.
- When both the rice and vegetables are cooked; place the rice in a serving plate with the vegetables on top and sprinkle with sultanas and walnuts (optional)