8ozs 225g rice
4 Tblsps vegetable oil
1 onion, chopped
2 cloves garlic, crushed
1 tsp turmeric powder
1 lb 450g mixture of any vegetable, cleaned and chopped
2 pts 1 Lt vegetable stock
1 Tblsp parsley, chopped
1 tsp marjoram
2 ozs 50g cashew nuts or any nuts
1 lemon, juice and rind
1 Tblsp soya sauce
salt and pepper
Fry the rice in oil until golden. Add onions and turmeric and fry for 3 minutes. Add all the vegetables and stock and bring to the boil. Simmer until the rice is cooked and the moisture absorbed. Stir in herbs, nuts, lemon rid and juice, soya sauce and season to taste.
Serve hot with a salad.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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