| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Good, Living |
6 |
servings |
INGREDIENTS
| 1 |
|
350 gram lon grain rice |
| 1 |
tb |
Sunflower oil |
| 1 |
tb |
Melted butter |
| 1 |
|
Red onion; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 4 |
|
Savoy cabbage leaves; finely shredded |
| 3 |
|
Carrots; finely diced |
| 115 |
g |
Button mushrooms; finely sliced |
| 1 |
ts |
Paprika |
| 1 |
ts |
Chilli powder |
| 1/2 |
ts |
Ground coriander |
| 1 |
|
2 cm piece grated ginger |
| 2 |
ts |
Tomato puree |
| 1 |
tb |
Light soy sauce |
| 1 |
ts |
Salt |
INSTRUCTIONS
1 Cook the rice, using the packet as a guideline. Chill the rice for up to
12 hours. Heat the oil and butter in a large frying pan or wok.
2 Stir-fry the vegetables for two minutes before adding the spices, tomato
puree, soy sauce and salt.
3 Continue to stir-fry for a minute before adding the rice and cooking for
another 3-4 minutes until the rice is completely re-heated.
4 Pack into a loaf tin, base lined and greased, or a ring mould well
greased.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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