Chinese Pilaf Recipe
Ingredients
| 450 g/1 lb brown rice | ||
| 3 teaspoons Marmite | ||
| 25 g/1 oz margarine | ||
| 225 g/8oz onions, sliced | ||
| Mixed herbs | 1/2 Teaspoon, dried | |
| 1 small green pepper, seeded and thinly sliced | ||
| 1 small red pepper, seeded and thinly sliced | ||
| 225 g/8oz carrots, thinly sliced | ||
| 225 g/8oz bean shoots | ||
| 50 g/2 oz peanuts | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Wash rice thoroughly, put into a large saucepan of water and bring to the boil. Add 2 teaspoons of the Marmite, blend in carefully, reduce heat, cover with lid and simmer without stirring for 40-45 minutes.
2. Meanwhile, melt margarine in large saucepan, add onions and mixed herbs, cover and cook for 5 minutes.
3. Stir in peppers and saute for 5 minutes.
4. Pour in 300 ml/1/2 pint cold water, stir well, add carrots and dissolve remaining teaspoon Marmite in the water.
5. Cook for further 5 minutes, finally add bean shoots, stir gently from time to time and cook until just tender, about 5 minutes.
6. Drain the rice well, return to pan and stir in the peanuts and chopped parsley. Arrange in the centre of a heated serving dish and arrange vegetables on each side.
2. Meanwhile, melt margarine in large saucepan, add onions and mixed herbs, cover and cook for 5 minutes.
3. Stir in peppers and saute for 5 minutes.
4. Pour in 300 ml/1/2 pint cold water, stir well, add carrots and dissolve remaining teaspoon Marmite in the water.
5. Cook for further 5 minutes, finally add bean shoots, stir gently from time to time and cook until just tender, about 5 minutes.
6. Drain the rice well, return to pan and stir in the peanuts and chopped parsley. Arrange in the centre of a heated serving dish and arrange vegetables on each side.
Chef
