Green Onion Seasoning, Sun-dried Tomato Quarters, Garlic & Herb Seasoning, Chicken Flavour Stock Powder, Liquid Chicken Stock
You will need
1 onion, chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
olive oil
2 fresh tomatoes, skinned and chopped
8 x Ina Paarman’s Sun-dried Tomato Quarters, cubed
1 red bell pepper, pipped and finely diced
1 t (5 ml) sugar
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
1 cup (200 g) long grain rice
2 cups (500 ml) boiling water
2 t (10 ml) Ina Paarman’s Chicken Flavour Stock Powder or 1 x 25 g Ina Paarman’s Liquid Chicken Stock
fresh herbs to garnish
¼ cup (60 ml) flaked almonds, lightly toasted
The rice can happily be prepared in advance and reheated in the microwave.
Method
Slowly sauté the onion pre-seasoned with Green Onion Seasoning in 2 T (30 ml) of olive oil until soft and just beginning to colour.
Add the chopped fresh tomatoes, the tomato quarters and the red pepper. Season with sugar and Garlic & Herb Seasoning. Stir-fry for 2 minutes. Add the Basmati rice, stir it through to absorb the flavours. Add the boiling water and Chicken Stock. Stir through.
Turn the heat right down, put a lid on the saucepan and simmer for 15 minutes. Switch off the heat and leave to stand for 5-10 minutes. Add a final drizzle of olive oil.
Garnish with any fresh herbs available e.g. finely sliced spring onions, snipped chives or chopped parsley. Sprinkle toasted almonds over just before serving.
