
Ingredients :
- 1 medium zucchini, sliced into thin half moons
- 1 shallot, finely diced
- 1 piece ginger root, grated
- 1/2 cup long grain rice, uncooked
- 1 cup water
- (to taste) salt, pepper, curry powder, turmeric powder and cayenne pepper
- 1 vegetable stock cube
- 1 tablespoon olive oil
Method :
- Combine everything in a medium sized pot over medium heat. Bring to a boil, stirring occasionally
- Then, turn heat down to low and simmer until rice is cooked and all liquid has evaporated (about 15 min)
- Add another half a cup of water if it"s evaporating too quickly. When rice is cooked, take off heat and cover with a lid for a few minutes. I garnished my bowl with some olives and dried barberries
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