Ingredients (serves 6)

• 2 - 3 cups Cooked Rice (brown, jasmine or basmati)
• 1 cup Baby Peas (frozen is fine)
• 1/2 bunch Coriander, finely chopped
• 1 medium Onion, finely chopped
• 1/2 cup Pine Nuts
• 1/2 head Broccoli
• 1 tsp Crushed Garlic
• 2 tbsp Olive Oil
• 1 tsp Garam Masala
• 1 tsp Tumeric or Paprika
• 2 Eschallots, finely chopped

Method

1. Roughly chop the raw broccoli and blitz in a food processor until it resembles breadcrumbs (just be careful not to blitz too much - you don't want a paste!)
2. In a large frypan that has a lid, heat the olive oil and then add garlic. After a minute, add the coriander and onion and fry gently.
3. Add the rice and stirring all the time, heat through well.
4. Add the baby peas and the broccoli and stir through. Cover with the lid, reduce heat to medium and allow to heat through completely. You are aiming for piping hot rice.
5. Sprinkle the pine nuts, the garam masala and the numeric over the top of the rice as well as the pine nuts.
6. Season to taste with salt and pepper. Serve immediately while the rice is still nice and hot.

Notes

Let's talk about reheating leftover rice ... Despite widespread fears, it is safe to reheat rice, and I frequently use rice left-over from the night before as part of a stir fry, but not if you have left that rice out overnight in a warm kitchen. As with meat, once the rice has been cooked you should aim to cool it and keep it cool as quickly as possible. It's also good to make sure you stir the rice thoroughly and get it piping hot all the way through. You'll need to cook this quite a bit to get your onion and peas cooked down anyway but just be careful to check. The good news about using the frypan rather than the microwave is that you'll get a good even heat if you continue stirring. Nik x