2 tbsp butter 
1 tbsp oil 
1 onion chopped 
3 carrots peeled and chopped 
2 cloves garlic crushed 
2 tbsp chopped fresh parsley 
1 tsp turmeric 
2 cups rice 
3 cups chicken stock 
1 cup frozen peas 
1/2 cup baby tomatoes halved 
2 spring onions sliced (optional)

Heat butter and oil in a heavy based pot 
Add onion and sauté until soft 
Add carrots, cook stirring for 3 minutes 
Add garlic, parsley and rice,turmeric cook stirring for 2 minutes, pour in stock,stir to combine and cover the pot with a lid
Cook the rice for 10 minutes 
Add in peas and cook for 5 minutes 
Once rice is cooked stir in tomatoes and spring onion 
Check for seasoning if needed and add 
Serve with stew or any roast meat and gravy 


Credit: Chef Sipho Gourmet Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *