A Perfect Pantry

Ingredients

• 120 grams butter
• 2 clove garlic peeled, minced
• 2 leeks thinly sliced, washed
• 1 teaspoon turmeric powder
• 1 teaspoon lemon zest
• 2 cups basmati rice washed
• 3 cups vegetable stock
• 100 grams sunflower seeds
• 2 teaspoons sugar
• 1 teaspoon chilli flakes
• 1 bunch coriander leaves removed

Directions

1. In a frypan, melt 100g of the butter and then sauté the garlic and leeks until softened.
2. Stir through the turmeric powder and lemon until combined. Add the rice and turn until rice is coated.
3. Pour over the stock and simmer over a low heat until fully absorbed.
4. In a frypan, melt the remaining 20g of butter and sauté the sunflower seeds, sugar and chilli until sunflower seeds have become crispy and golden. Stir through the rice and serve topped with coriander.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan
• Banquet Electric Frypan
• Family Banquet Frypan