• 1/2 cup rice, brown long-grain
  
• Sea salt to taste
  
• 1 tsp turmeric
  
• 2 oz green beans, fresh
  
• 1 small carrot
  
• 1/3 cup green peas, shelled
  
• 1 small onion
  
• 1 small garlic clove
  
• 1 piece ginger 1/4 to 1/2 inch
  
• 1 small tomato
  
• 1 tbsp margarine, vegan
  
• 1 tsp coriander
  
• 1 tsp cumin ground
  
• 1/4 tsp garam masala
  
• 1/4 cup almonds, slivered
  

Method:

Cover the rice with boiling water and leave to soak for several hours.

Drain, rinse, cover with water, add a little salt and turmeric, bring to a boil, then lower heat and cook until the water is absorbed and rice tender, for about 20 minutes.

Meanwhile, chop the beans and carrot.

Steam them — and the peas — until just tender.

Drain and set aside.

Chop the onion.

Crush the garlic. Grate the ginger finely. Chop the tomato.

Heat the margarine in a pan and add the onion.

Saute until beginning to brown.

Add the garlic and ginger and cook for a minute longer.

Lower heat and stir in the spices.

Then add the tomato and cook for a minute longer.

Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice.

Cover the dish and bake it at 350 degrees F (180 C) for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned.

When the pilau is ready to serve, sprinkle almonds on top. (See photo)