BASMATI RICE:- in a medium saucepan, melt 20 grams of butter with a dash of olive oil over a medium heat. Add two cloves of finely chopped garlic and cook until fragrant, 1-2 minutes. Add 1 1/2 cups of water to the pan and ?1 cup of basmati rice and 1/4 teaspoon of salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water has absorbed, 10 minutes. (the rice will finish cooking in its own steam so don't peek).
BASMATI RICE:- boil the kettle. Half fill a medium saucepan with boiling water. Add ?basmati rice, ?1 sachet of beef stock powder, and 1/4 teaspoon salt and cook uncovered over a high heat until tender, 12 minutes. Drain and set aside.
JASMINE RICE:- in a medium saucepan, bring 1 1/4 cups of water to the boil. Add ?jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed. 10-15 minutes.
COUSCOUS:- melt 10 grams butter in a medium saucepan over a medium-high heat. Cook 2 cloves of finely chopped garlic until fragrant, 1 minute. Add 3/4 cup of water, 1 grated carrot, ?currants and 5 grams of chicken stock powder and bring to the boil. Add the couscous and a drizzle of oil. Stir to combine, cover with a lid and remove from heat. Set aside until all water is absorbed, 5 minutes. Fluff up with a fork then stir through say cooked cauliflower florets and 1 carrot cut into bite size pieces. Then spinach.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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