Celery and rice curry
Olive oil or water
3 cups of celery, chopped
1 large onion, chopped
2 teaspoons of turmeric
1 teaspoon of fresh ginger, grated
2 cups of brown rice washed and drained
1 ¾ cups of vegetable stock, boiling
1/3 cup of raisins
Parsley, chopped for garnish
1. Heat a little olive oil in a large wok. Add the celery, onion and spices. Stir-fry for two to three minutes.
2. Add the uncooked, washed rice to the vegetables and stir-fry for two minutes.
3. Add the vegetable stock, lower the heat and simmer for about 40 minutes (do not stir) or until water is absorbed.
4. When rice is done add the raisins, then sprinkle with the chopped parsley and serve hot.
