This dish can either be eaten on its own, as part of a meal or as stuffing.
Place the stock mixture in a pan and leave to boil. Add the rice, crushed garlic and ginger. Turn to medium heat and leave to tender for 20minutes.
With a pestle and mortar begin crushing the peanuts and cashews.
After 15 minutes take half an onion and slice, add to a frying pan on medium heat alone with a drizzle of olive oil. Sauté before adding the nuts and spices.
By this time the rice should be tender and moist with the majority of the stock having boiled off. Add to the onions and nuts along with a handful of olives. Allow to heat briefly before serving.
100 gr rice (Optional: wildrice/white rice),
2/3 litre vegetable stock (4 tsb bouillon),
tsp chilli flakes,
2 handfuls peanuts (substitute as necessary),
2 handfuls cashew nuts (substitute as necessary),
1 handful sesame seeds,
1 clove garlic (crushed),
1 sliver ginger (grated),
Pitted black olives.
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