Green and spicy rice

[Guest guest]

Green and spicy rice

 

 

Servings: 2

Time: 15 mins

 

 

1 bunch spring onions, chopped into thin rounds (green

parts included)

1 tsp dark mustard seeds

1 tsp cumin seeds

1 cup (about 7 oz) long-grain rice

salt

 

 

 

1.Fry the onions in some olive oil until they start to soften.

2.Throw in the mustard and cumin seeds and sauté until

they start to give off an enticingly ethnic aroma.

3.Add the rice and continue to stir until it's opaque and has

started to go brown.

4.Add 1½ cups of cold water (1½ times the volume of

rice) and some salt.

5.Bring to the boil then turn the heat down very low. Cook

until the water has all been absorbed and the rice is

tender (about 10 minutes, usually). If it goes dry before

the rice is cooked, add a little more water.

 

 

 

This is good with curries. You can try it with basmati rice —

that will produce an even more aromatic result, but you'll have

to adjust the cooking time according to the instructions on the

packet.