Many thanks to Sandi from Melbourne for sending in this recipe. It debuted at a BBQ recently and in her words "...went off, many fans...". Her phone was running hot the next day with people wanting to get the lowdown. So lucky us, she has decided to share - thanks Sandi!
1 tbs olive oil
1 Medium size brown onion, finely chopped
1 Clove garlic, crushed/finely chopped
1 Cup long grain rice
1 tsp powered vegetable stock
2 Cups water
1/4 tsp turmeric
1/4 tsp nutmeg
2 tbs chopped fresh parsley
Preheat oven to 180C degrees.
Heat oil over medium heat in fry pan and add onion and garlic, cook stirring for 2 minutes.
Add rice and stir to coat in oil. Stir in stock, water and spices, bring to the boil.
Add the parsley and then pour into a large oven proof dish (at least a 4 cup capacity).
Bake in the oven for approximately 25 minutes or until liquid is absorbed. Stir and serve.