This vegetarian rice pilaf is filled with heady spices and fragrance. The beauty of this recipe is that it’s all cooked in the one dish and after only a little effort gets finished in the oven.
- 3 tsp (15 ml) canola (rapeseed) oil
- 1 onion, finely chopped
- 2 carrots, sliced thinly
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp curry powder
- 200 g basmati rice
- 350 ml vegetable stock
- 400 g tin chickpeas, drained and rinsed
- A good handful of flat leaf parsley, finely chopped
- 1 lemon (plus extra wedges to serve, optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200˚C.
- Place a low-sided casserole dish over a medium high heat. Add the oil and fry the onion and carrot for 6 minutes or until the onion are just tender. Add in the spices and fry for another 2-3 minutes.
- Stir through the rice, vegetable stock and chickpeas. Bring to a steady simmer before covering with a lid and transferring to the oven to cook for 35 minutes. Fluff up with a fork after half the cooking time.
- Once cooked stir through the parsley and a squeeze of lemon juice.