Serves 4-6


450g Basmati Rice
50g butter
650ml water or vegetable stock
450g cabbage, cut into fine strips
225g carrots, cut into sticks
1 onion, chopped
1-2 cloves garlic, crushed
2.5cm piece fresh root ginger, peeled and finely chopped
1 tablespoon fresh parsley
salt and pepper to taste.


Wash the rice

Heat half the butter in a pan and fry the rice until the water the rice has been washed in has evaporated.

Add the water or vegetable stock, bring to the boil, reduce heat and simmer until rice is cooked through. About 8-10 minutes. Do not over cook the rice, drain and keep warm.

Put the cabbage and carrots into boiling water, and cook until the carrots are crisp tender, about 5-10 minutes, drain and keep warm.

In another pan, melt the remaining butter and fry the onion, garlic and ginger until the onions are soft , about 4-5 minutes.

Add the cooked vegetables and parsley to the onion and garlic mixture, stir well.

Add the cooked rice and mix well.