Ingredients ½ green capsicum, chopped
65 g onion, chopped
1 stalk celery, chopped
1 clove garlic, finely chopped
50 g slivered almonds
½ tsp Worcestershire sauce
¾ tsp salt
Bit of pepper
¾ small tomato, seeded and chopped
3 spring onions, chopped
2 tbsp parsley, chopped
125 g white rice
Hint When you buy spring onions, pick ones that have the roots still on them. Leave the white part on and use the green part. Plant the white part with roots, and you will always have fresh spring onions growing in your garden!
Heat a bit of oil in a frypan, and cook the celery, green pepper, onion and garlic for about 3 minutes.
Remove these vegetables, and add the slivered almonds -if there is not any oil left, add a bit.
Stir till they are lightly browned, and add the Worcestershire sauce and stir.
In a large saucepan, add 450 ml of boiling water, and add the salt and pepper.
Add the tomato, spring onions, parsley, cooked vegetables and almonds, and return to the boil.
Add the rice, and stir well
Reduce the heat to as low as possible. Cook with a lid on until all the water is absorbed -about 20 minutes. Or I always turn off the heat at least 5 minutes before all the water is gone as the rice continues to cook in its steam. This avoids it sticking to the pan.
Serve, or heat up the following days. I served it with home made chicken ravioli.
Serve leftover rice, either hot or cold, for lunch