Halwai December 1, 2020

Ingredients:

• 250 g – basmati Rice
• 250 g – chopped carrots, peeled
• 600 ml – vegetable stock
• 300 ml – water
• 1 small cup – Onion
• 50 g – Butter or margarine
• 1 tsp – clear Honey
• 2 tsp – coarse grained mustard
• 2 tsp – fresh chopped Parsley
• salt and pepper

Method:

  1. Cook rice in stock according to covered pan method on pack, then toss in half the butter or margarine. Season to taste and keep warm.
  2. Fry onion in remaining butter until soft.
  3. Cut carrots into thin sticks and place in the same pan with water.
  4. Cover and cook gently for 3 minutes., then uncover and boil to reduce liquid.
  5. Toss in honey, mustard, herb and seasoning then mix in cooked rice. Reheat to serve.

Recipe courtesy of Dipti Tipnis