Fragrant jasmine rice
Photography by Photography by Nick Tresidder.
INGREDIENTS
2 tablespoons peanut oil
1 onion, finely chopped
3 cloves garlic, crushed
1 tablespoon grated ginger
5 cardamom pods, lightly crushed
1 tablespoon black mustard seeds
2 cups Jasmine rice, well washed and drained
900 ml chicken stock
1 teaspoon salt
METHOD
Heat the oil in an oven-proof sauté pan or pot with a lid. Add the onion, garlic, ginger, cardamom pods and black mustard seeds and gently fry until tender. Add the rice, stock and salt and bring to the boil. Cover and bake in the oven for 25 minutes. Stir the rice once during cooking. Remove from the oven and sit, covered, for 5 minutes before serving.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!