Recipe Description
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Recipe Ingredient
- 300g (10oz) caulifower, cut into florets
- 1 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 courgette, cut into ribbons
- 50g (2oz) frozen garden peas, defrosted
Instructions
- Preheat oven to 180°C/160°C fan-forced. Crush 1 garlic clove. Thinly slice remaining garlic.
- Heat half the oil in a large, flameproof casserole dish over medium heat. Add the onion.
- Cook, stirring, for 5 minutes or until softened. Add the crushed garlic. Cook, stirring, for 1 minute.
- Add rice. Stir to coat. Add stock and chilli.
- Bring to the boil. Cover with foil. Transfer to oven. Bake for 10 minutes or until half the liquid has been absorbed.
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Superb, me and my family love it. Once i tried to make with a sauce and they love it also. now, every time i cooked they always asked not to dry… 🙂
So Easy and So delicious!! I forgot to add the juice of a lime, didn’t add coriander (because I don’t like it), and spring onions (didn’t have any) – yet it still tasted just as good!!