Pea and Mint Pilaf

This is a great vegetarian meal with oodles of flavour and works well as a side dish to seafood such as octopus.

Ingredients serve 4

1 tbls oil
1 small chopped onion (100g)
1 cup rinsed basmati rice (200g)
2 cups salt reduced chicken stock (500ml)
1 cup chopped capsicum (60g)
½ tsp salt
1 tsp cardamom

1 tsp cloves

½ tsp cinnamon

1 cup peas (150g)
¼ tsp chopped Vietnamese mint

Method

Place oil in saucepan over medium heat. Add onion and cook approx. 3 minutes. Pour in the rice and cook while stirring for 1 minute. Add stock, capsicum, turmeric, salt, cardamom, cloves and cinnamon and bring to the boil. Simmer covered for approx. 15 minutes until liquid is absorbed and rice is cooked. Blend the cooked rice with the peas. Cover and cook rice for another 5 minutes. Fluff the rice and mix the mint in. Serve straight away with your choice of protein.

Note: You can add more spices for additional flavours such as fenugreek, cumin, cayenne pepper, allspice and ground coriander.