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  Brown rice 8 Ounce
  Onions 3 Medium, peeled and sliced
  Vegetable oil 4 Tablespoon
  Curry powder 1 Teaspoon (Leveled)
  Lemon 1 , juiced of whole and grated rind of half
  Hot water/Water and liquor from tinned sweetcorn 1 Pint
  Salt 1 Teaspoon
  Frozen sweet corn/10 ounce tinned sweetcorn 4 Ounce (1 Packet)
  Tomatoes 4 Ounce, skinned and sliced
  Red pepper 5 Ounce, de-seeded and chopped
  Salted peanuts 4 Ounce
  Lemon slice 2
  Salt To Taste
  Pepper To Taste

1) In a thick pan, gently saute the dry rice in oil over a low heat for 5 minutes..
2) Stir in the curry powder, lemon juice, rind, hot water, sweetcorn and salt, then simmer covered for 20 minutes.
3) Stir in the tomatoes and 4 oz. of the chopped pepper and cook for further 10 minutes, until the rice is tender and almost dry.
4) Stir in half of the salted peanuts and season to taste.

5) Remove in a serving dish, garnish with rest of the red pepper and a lemon slice and serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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