Nutty Spiced Mushroom & Pea Rice

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften

Whilst the onion is cooking, slice your baby button mushrooms finely

Boil half a kettle

Once the onion has softened, add the sliced mushrooms to the pan with a pinch of salt, increase the heat to high and cook for 3-4 min or until softened

Once softened, reduce the heat to medium and add your ginger & garlic paste with your curry powder and ground turmeric

Cook for 1 min or until fragrant

Once fragrant, add your blanched peas to the pan with 75ml [115ml] [150ml] boiled water and cook for 1-2 min or until the peas have warmed through

Once the rice is cooked, stir through your vegetable stock mix

Add the cooked rice to the pan with your hazelnuts and sultanas and give everything a good mix up – this is your nutty spiced mushroom & pea rice