Shimla mirchi, dhania and parsley made into a paste and cooked with rice. Makes a great dish to go with chicken or lamb curry.
Use long-grain brown rice instead of white rice. It will take 30–40 minutes to cook and will need about 100 ml more stock. * For a spinach and red rice pulao, cook 225 g red rice in the butter and oil for 2 minutes, then add 300 ml boiling stock. Cook, covered, for 30–35 minutes or until tender. About 10 minutes before the rice is ready, gently cook 1 bunch sliced spring onions and 1 crushed garlic clove in 1 tbsp extra virgin olive oil for 3 minutes or until tender. Add 170 g spinach leaves, cover and cook for 1 minute, then remove the lid and cook over a low heat for a further minute or until some of the spinach juices have evaporated. Stir in the cooked rice, 3 tbsp chopped parsley, a pinch of freshly grated nutmeg and pepper to taste. Cover and heat through for 2 minutes. Squeeze over the juice of 1/2 lime, fork through to mix and serve hot. * To make this a vegetarian dish, use vegetable stock in place of the chicken stock.
Green peppers are an excellent source of vitamin C, important for maintaining the body's immune system. Even though some of the vitamin C is destroyed during cooking, useful amounts still remain. * Coriander has over the centuries had many uses other than as a herb in cooking – as an ingredient in liqueur and cologne, as a herbal tonic for the stomach and, with its seeds, for relief of urinary tract problems.
C * A, B6, folate, copper, selenium, zinc