Ingredients:

• 1 cup – rice, soaked for 2 hours
• 1 – medium red capsicum, chopped small
• 1 – small onion, finely chopped
• Optional – 1 tbsp curly leaf Parsley finely chopped
• 2 tbsp – oil
• Cumin – 2 tsp
• 3 tbsp – Pecan nuts coarsely powdered
• 2 tbsp – soya sauce
• Salt and pepper to taste

Method:

1. Heat the soaked rice for 10 mins
2. At the same time, heat oil in a hob/microwave-proof casserole.
3. Put in cumin and add onions and saute.
4. Add capsicum and optional parsley. Lower flame, cover the casserole with lid and half cook the capsicum.
5. Add warmed rice with the same water to the mixture.
6. Add a little salt as soya sauce contains salt and pepper to taste.
7. Cook on fast flame, till boiling, then lower heat and cook till half the water is absorbed.
8. Add the pecan nuts, soya sauce and mix gently.
9. Cover the casserole and continue cooking for few more minutes.
10. Remove from hob and microwave the rice for 2-3 minutes, till cooked and fluffy. Serve hot.
11. Serve with raitha or tomato chutney.

Recipe courtesy of Malinee Dhulashia