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A wonderful, olive oil based, warming winter dish,  inexpensive and delicious on its own for plant based diets or as an accompaniment to fish or meat as I have here.

Again as with other olive oil based dishes,  feta would suit this very well.

Ingredients (serves 4 as a main)

  • 30ml extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 leeks, finely sliced
  • 4 carrots, thinly sliced
  • 1 red chilli, finely chopped
  • A small cabbage, approx. 350g, finely shredded
  • 1 tsp ground coriander
  • 1 tbsp tomato paste
  • 150ml tomato passata
  • 600ml vegetable stock
  • 150g basmati rice
  • ½ lemon, juice and zest
  • A small bunch of fresh coriander, finely chopped

Method

Bring a sauteing pan  with the olive oil to a medium heat and add the onion and leek.   Cook for 3-4 minutes stirring  and taking care not to burn the onion as it will taste bitter.   Add the coriander, chilli and tomato paste and stir to coat.  Finely add the carrots and cabbage and cook for 2-3 minutes stirring continuously.

Next, add the passata and cook for a couple of minutes before adding the stock.  Bring the dish to the boil, reduce the heat, cover and cook for 20 minutes.  Add the rice, stir once, cover again and cook for a further 10 minutes, stirring from time to time.

Check that the rice is cooked,  adding some water or cooking a little longer if necessary.  Season with sea salt and freshly ground black pepper.   Add the lemon juice and the zest, give the dish a good stir and serve sprinkling some fresh coriander over it.

If you want to serve it with chicken as in the photo, flatten the chicken breast with a mullet, marinate it simply in some olive oil, lemon juice and coriander seeds and then griddle  on a hot pan for 3 minutes on each side.

 

 

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