Yes I know, we’ve been totally off the radar but I promise we have good reason. As well as taking care of our homes, children & ourselves (when we remember). We’ve been extremely busy organising a kick a** fundraising event in aid of Syrian refugees which is happening next saturday ahhh! so yeah, safe to say we’ve been swamped and just havent had the time to upload! but I thought I’d share this recipe with you in the meantime.
So firstly it’s not my own, but one by ‘Hello Fresh™’ a company that specialises in providing recipes and the ingredients right to your door. Long story short they gave my mum a good deal and I thought to give it a try, see what the fuss was about and one of the three recipes really made me giddy enough to share it with you all! so here goes…
What you’ll need
▪️1 tsp Nigella seeds
▪️½ tsp of turmeric
▪️1 onion (chopped)
▪️1 garlic clove (chopped)
▪️1tsp yellow mustard seed
▪️175g basmati rice
▪️1 vegetable stock pot
▪️1 bunch coriander (chopped)
▪️2 vine tomatoes (chopped)
▪️2 spring onion (chopped)
▪️½ a lime
▪️25g pistachios (shells removed)
-Preheat oven to 200c. Remove outer leaves of cauliflower and separate in to florets. Cut top and bottom off of courgette, cut in half lengthways, and again so you have 4 quarters. Chop each strip in to three.
-Put cauliflower and courgette in to a baking tray and sprinkle over the Nigella seeds and HALF the turmeric. Season with a pinch of salt and drizzle with some Olive oil. Mix well to ensure veggies are coated. Pop in to the oven to roast for 25mins (veggies should get crispy).
-Whilst the veggies are roasting, heat a saucepan of a little oil over medium heat. Add the onion and cook for 3mins then add your garlic, remaining turmeric and mustard seeds and cook for another 1min.
-Pour in the rice, giving it a good stir, making sure it’s coated well in the turmeric. Then pour in the water, add vegetable stock and bring to the boil. Reduce heat to medium-low and cover. Cook for 10mins and then remove from heat, leaving the lid on for another 10 mins for perfectly cooked rice!
-Time for the salsa; combine tomatoes and spring onion in a bowl with a pinch of salt and the coriander. Grate in the zest of the lime and squeeze in the juice and toss well.
-Once your rice is done stir in raisins and half the pistachios. Serve a generous portion along with the roasted veggies, the salsa and a sprinkling of pistachios.
Thank me later, or rather thank Hello fresh™