• Rice Pilaf
    450g of Basmati rice, well-rinsed and soaked half an hour
    2 Tablespoons Sahi Sunflower oil
    2 Tablespoons fresh chopped coriander 1 large onion, chopped
    2 ripe tomatoes, chopped (peeled if desired)
    1 large clove of garlic, crushed
    Good pinch of saffron strands, soaked in 2 Tablespoons warm water
    1/3 cup of toasted vermicelli, broken in small pieces,
    Chicken Broth -double the quantity of rice

    Method: Saute till golden - the onion and garlic in the Sahi Sunflower oil and dd the tomatoes, chopped coriander, and spices. Fry for one minute. Add the rice, toasted vermicelli and saffron threads soaked in water and finally the chicken broth. Cover and boil over med/high heat. When the liquid is absorbed into the rice so that the top of the rice is at the top of the liquid level, then reduce the heat to low. Cover and cook until all of the liquid is absorbed. Remove the rice from the heat. Let the rice sit for a few minutes. Then, flake the rice with a fork. Add a tablespoon of butter for taste and serve warm.

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