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Monday, September 1, 2008

Tomato Turmeric Rice

I made this to go with my dinner this evening, and it was rather yummy.

1/4 metric cup white rice
3/4 metric cup leukwarm water
1 fresh whole tomato, diced
1 teaspoon turmeric (ground)

Place all ingredients in a small saucepan. Bring to the boil on high, then turn right down and simmer on low for 15 minutes. The water should have completely evaporated.

I served this on top of a bed of lettuce with a couple of teaspoons of mayonnaise drizzled over it (you could use natural yoghurt instead), and with a 200g fillet of snapper on top. I coated the snapper in Masterfoods African Seasoning and dry-roasted inside foil in a 180 C oven for about 25 minutes.


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