A savoury, very gently spiced vegan rice dish with a nutty crunch from the toasted pistachios.
What to use – serves 2 as a side
- 100g rice
- 300g veg stock
- 60g toasted pistachios
- 1 tablespoon of olive oil
- A handful of finely chopped shallots or onion
- A handful of chopped parsley
- 1 large clove of garlic, finely sliced
- 1 teaspoon of black mustard seeds
- 1 teaspoon of turmeric
- 1 teaspoon of cumin seeds
- Squeeze of lemon juice
How to use it
Prep the pistachios first. Set the oven to 180C fan. Lay the pistachios in a single layer on a baking sheet and toast for 7 minutes. Take out and put them on a cool plate. When cool, chop them / bash them into small pieces.
Gently fry the shallots, sliced garlic, turmeric, mustard seeds, and cumin seeds for a few minutes until the shallots are softened.
Add the rice and stir for a minute or so, until it’s fully coated with the spiced oil.
Add the hot veg stock to the pan, stir, bring to the boil.
Turn down to a simmer, cover with a lid and simmer very gently for 12 minutes, don’t stir. After 12 mins the stock should have been absorbed. Add the chopped pistachios, parsley and lemon juice and serve.