Ingredients

250g of Short Grain Brown Rice

1/2 Red Sweet Pepper - sliced

1/2 Yellow Sweet Pepper - sliced

1/2 Medium Onion - sliced

2 Garlic Cloves - crushed

1 tbsp Tomato Paste

1 tsp Garlic Paste

1/2 tsp Turmeric Powder

1 heap tbsp Schwartz Pilau Seasoning

Pinch of Salt

1 heap tbsp Coconut Oil (frying)

1/4 cup of frozen garden peas

Fresh Coriander (garnish)

Method:

1. Soak the brown rice for 30 minutes. Then draining the water, place the rice in a deep pot with the water about 1/2 inch above the rice. Fast bowl the rice for 15 minutes before bringing the fire down to a medium boil, covering the pot 3/4 of the way and allowing it to cook for a further 10 minutes or until the rice is tender. Drain the rice if necessary.

2. In another frying pan, fry the onions first with some of the coconut oil until they start to caramelise. Then remove the onions and place the peppers in the oil to soften, then remove the peppers.

3. Next place the garlic, tomato paste, pilau seasoning, turmeric and garlic paste in the frying pan, adding more oil if necessary and allow it to fry gently to release the flavours from the seasoning. Then add 1/2 cup of water to the pan and allow the sauce to simmer for 3 minutes.

4. Then taking a large spoon of rice, transfer the rice of the frying pan and stir into the sauce with a fork. Don’t worry if the rice looks ‘wet’ as the rice will absorb the sauce quickly. Keep doing this until all the rice has been transferred and it thoroughly mixed through.

5. Then add return the onions, peppers with the peas to the pan and stir in.

7. Season to taste and garnish with coriander leaves.