Serve with any vegetables in season- steamed broccoli, roasted butternut squash, as a side dish to any main or on its own for some healthy vegan gluten free carbs.
2 TBSP Rice Bran Oil
1/2 TBSP black mustard seeds
1 roughly chopped green chilli
1/2 TSP or more ground turmeric
grated fresh root ginger to taste
250-300 g of cooked fluffed basmati rice
1 small freshly squeezed lemon juice
dried crushed curry leaves
chopped fresh coriander leaves
Heat the oil over a medium heat and add the mustard seeds and chilli. Lower the heat and add the turmeric and ginger. Add cooked rice, stir well to infuse the flavours. Add lemon juice, stir some more and then turn off the heat. While the rice is still warm mix in curry leaves and cover the rice with a lid for 20 minutes to absorb all the spices. Once ready to serve garnish with fresh coriander.
Serves 2-3 people