Tomato and mushroom rice
Preparation time: 5 minutes
Cooking time: 20 minutes
200g (7oz) wholegrain basmati rice
200g (7oz) chestnut mushrooms cut into quarters
½ tsp chilli powder
½ tsp kalonji seeds
2 tomatoes whizzed in a blender
2 tomatoes roughly chopped
2 tbsp chopped coriander
Juice of 1 lemon
4 tbsp oil
Salt and pepper
1 Cook the rice as per the instructions and set aside.
2 Heat half the oil and fry the whizzed tomatoes for 5 minutes then add the chopped tomatoes, the kalonji and the chilli powder.
3 Heat the remaining oil and fry the mushrooms on a high heat for 10 minutes till golden brown. Mix through the tomatoes and cook for a further couple of minutes.
4 Add the rice and season then stir well and heat till piping hot. Scatter over then coriander and serve.
Recipe and image courtesy of www.tilda.com