This is made possible by BBC Foods!
Ingredients
- 3 tbsp vegetable oil
- 1 onion, thinly sliced
- 150g/5½oz mushrooms, thickly sliced or halved if small
- 1–1½ tsp medium curry powder, to taste
- 85g/3oz long-grain rice
- ½ vegetable or chicken stock cube, crumbled
- 50g/1¾oz frozen peas
- ground black pepper
Method
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Put the oil, onion, and mushrooms in a large saucepan. Season with lots of pepper and fry over high heat for 5 minutes.
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Stirring regularly with a wooden spoon. Sprinkle over the curry powder and cook for 1 minute more.
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Stirring constantly.
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Tip the rice into the pan and stir in the stock cube and 400ml water.
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Cover the pan with a lid and bring it to a boil. Reduce the heat and cook the rice at a low simmer for 10 minutes.
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Remove the lid, stir in the peas and cook over high heat for 2 minutes or maybe 3 minutes at best.
Banner and Image Credit: BBC
