Ingredients
- 750g – 1kg Mince – I use pork (or turkey) & beef half half
- 2 cups Risoni or pre cooked rice (pre cook previous day)
- 2 teaspoons Chilli Addiction – (use less if preferred)
- 1 teaspoon cracked black peppercorns
- Red Onions
- 2 Carrots – julienne
- Baby asparagus 1 bunch
- Chinese cabbage ¼ finely sliced
- 2 small Zucchini – julienne
- 1 cup frozen Peas
- 400g Tinned Corn
- Mushrooms diced small
- 1 bunch chopped Coriander – use stems and roots too.
- 2 tsp fennel seeds or caraway seeds (whichever preferred)
- 3 ½ – 4 cups water
- 3-4 tsp Vegeta Stock powder
- 4 tablespoons Madras Curry Powder – Indian curry powder best result
Heat rice bran oil add onions till translucent, add mince and brown. Add risoni (rice) and warm thru. Add stock powder and curry powder, mix through. Add 3 cups water, mix and put lid on low heat to absorb liquid 80%. Just ensure risoni is mostly cooked and not crunchy.
Add carrot first, then each vegetable as required. Leave coriander, asparagus, peas and cabbage till last and add a little more water if too dry.
Serves 4-6 as main