Nut Pilaff with Omelette Rolls
Ingredients
| For 1 | Continued... |
| 4 tbspn rice | 2 eggs |
| 1 tbspn oil | 15 gm salted peanuts (or any other nuts) |
| 125 gm onion (prepared weight) | 1 tbspn dark soy sauce |
| ½ red pepper | salt and pepper |
| 125 ml chicken stock | parsley (optional) |
Preparation
- Wash the rice and soak in cold water for ½ hour, then drain well.
- Chop the onion.
- Deseed the red pepper and chop it into small pieces.
Cooking
- Heat ½ of the oil in a large frying pan and fry the onion and pepper for 3 min.
- Stir in the rice and chicken stock.
- Bring to a boil and simmer for 10 min until the rice is tender adding hot water a little at a time to prevent drying out.
- Whilst the rice is cooking lightly beat the eggs in a small bowl and season with salt and pepper.
- After the rice is cooked, turn the heat down to low.
- Stir the nuts and soy sauce into the rice and heat through, seasoning with pepper.
- Heat the remaining oil in another non-stick pan and pour in the egg, tilting the pan to cover the bottom evenly.
- Cook the omelette for 1 min.
- Turn the omelette over and cook for another 1 min.
- Slide the cooked omelette onto a clean surface, roll tightly, and cut into about 6 pieces.
Serving
- Turn the rice onto a plate and arrange the omelette pieces on top.
- Optionally garnish with fresh parsley.
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