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Roots Rice

Put a large pan with a lid on the heat, add about 2 tablespoons of oil, can be Corn,  Coconut or Sunflower, add 2 Bay Leaves, 2 Cinnamon Sticks  and 4 or 5 Allspice berries (whole) let them sizzle gently in the pan, while you chop up 1 Red Onion, 2 Cloves Garlic and a chunk of peeled Ginger Root, add these and allow to slowly soften together, then add 2 Scotch Bonnet Peppers, you can leave them whole for the flavour and take them out at the end, or...if you like it  hot, just chop it all up seeds too...( never seen a Bonnet in Lincolnshire)...so I cheat and use 1 teaspoon of Harrissa Paste.

Capsicum Peppers next...1 each of Red, Yellow and Green all chopped, also the chopped green stems of a bunch of Spring Onions (Scallions) a quick cook, then add your Rice... Basmati is my favourite, this can be soaked in cold water for 20-30 mins before cooking, just rinse and drain well...allow about half a cup of Rice per serving and 2 cups cooking water to each 1 cup of Rice, Veg Stock to flavour... cube or powder, then cover the pan again and simmer gently for 10-12 minutes, till all the liquid is absorbed...stir it up and serve as either a side dish or main...I love mine with lots of grated Cheese on top!

Borrowed from Mr Root's Red Hot Tour.....


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