Prawn (or chicken) Pilaff

15 minutes to prepare, 35 minutes to cook.

Ingredients:

• Cooking oil
• 2 onions, sliced or chopped
• 2 green chillies, deseeded and diced
• 1 teaspoon of garam masala
• 1 teaspoon tumeric
• juice of 1 lemon
• 225g (8oz) brown rice (use white if preferred but not as healthy)
• 1 litre (1.3/4 pints) vegetable stock (oxo will do)
• 225g (8oz) king prawns or diced chicken or any other meat
• 110g (4oz) frozen peas
• 4 tablespoons freshly chopped coriander, to garnish.

Method.

1. Heat oil in a lidded deap pan
2. Add onions and stir fry for 5 minutes until soft
3. Add chilli, spices, lemon juice and rice. Cook, stirring, for 1 minute
4. Add stock and bring to the boil. Reduce heat, cover and cook for 30 minutes until rice is tender and most of the stock has been absorbed.
5. Stir in prawns and peas and cook for a further 5 minutes until hot, Serve garnished with coriander.

NB. If using other meats add and cook at stage 3, but don't add the peas until stage 5 or they will break up.