80gsundried tomatoescut into thin strips, approx 3 mm wide
160gonion diced
65mloil from your jar of sun-dried tomatoes
2tspgarlic powder
vegetable stock made by dissolving 1 teaspoon yeast extract in hot water (you will need approximately 1 litre of stock).
salt and pepper
½tspmustard powder
1dessertspoonbalsamic vinegar
Instructions
Start off by frying onion in the oil until golden brown, then add garlic
Add the rice and stir well to coat each grain of rice in the seasoned oil.
Gradually add vegetable stock as you stir, until the rice is cooked and swimming in a thick glossy oniony sauce, this will take approximately 20 minutes.
Then add the sun-dried tomatoes cut into thin strips, approx 3 mm wide.
Add peas, then mustard, and balsamic vinegar.
Serve after just a minute, any more and the peas will overcook and lose their fresh sweetness.
Add a little salt and black pepper to taste and drizzle some of your oil over the top if you like it to look like a Jamie Oliver recipe!
The consistency needs to be quite wet, much more like a sloppy risotto than a biryani.