Nigel Slater’s roots and rice recipe

http://www.theguardian.com/lifeandstyle/2015/feb/03/nigel-slater-roots-and-rice-recipe

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The recipe

Rinse 200g of white basmati rice in warm water then put it into a small pan with half a cinnamon stick, a bay leaf, six black peppercorns and half a teaspoon of salt, then pour in enough cold water to cover it by about 2cm.

Put the pan over a moderate heat, bring to the boil, then cover tightly with a lid and turn the heat down so the water simmers rather than boils.

Coarsely grate 200g of raw beetroot into a bowl, followed by 150g of winter carrots and about 200g of parsnips. Peel and thinly slice an onion.

Warm two tablespoons of groundnut or olive oil in a shallow pan, add the sliced onion and let it cook for a couple of minutes until pale and soft. Add a teaspoon each of cumin seeds and black mustard seeds and let them fry for a few seconds until fragrant. Put the grated beetroot, carrot and parsnip into the pan and cook for 4 or 5 minutes, over a moderate heat, until they have softened and turned golden brown here and there.

When the rice is ready, fluff it with a fork then tip it into the cooked onions and roots. Toss gently, correct the seasoning and serve.

The trick

I always wash rice three times. Tip the rice into a bowl, pour over a large amount of warm water then swirl the rice around in the water with your fingers. Drain the water off and repeat twice. It’s over the top, but my rice never sticks.

The twist

Celeriac and swede work in this recipe, too. You could add mushrooms. Serve with a trickle of yogurt, to which you have added chopped mint and a dash of white-wine vinegar.

Email Nigel at nigel.slater@observer.co.uk. Follow Nigel on Twitter @NigelSlater