A fragrant, nutritious, and easy-to-make dish! It’s packed with tender pilchards, aromatic turmeric, sweet peas, and fluffy basmati rice, all topped with boiled eggs and fresh herbs for the perfect finish.
Ingredients
- 2 Onions, Diced
- 1 Tbsp Olive Oil
- 1 Tbsp Turmeric
- 4 Cups Basmati Rice (Pre-cooked/leftover)
- 1 Cup Frozen Peas
- 3 Boiled Eggs, Peeled and Quartered
- 1 Cup Fresh Chopped Herbs - Parsley & Chives
- 1 Tin Glenryck Six Gun Pilchards
Method
1. Preheat the oven to 180 degrees Celsius.
2. In a pan on the stove top, sauté onions in olive oil at medium heat until translucent.
3. Add the turmeric into the pan and sauté for another minute.
4. Pour the leftover rice and frozen peas into the pan and mix thoroughly with the onion mixture until the rice is golden and yellow.
5. Add half of the chopped herbs and 1 tin of Glenryck Six Gun Pilchards, gently flaking the fish into the rice as it’s combined.
6. Transfer the pan into the oven and bake off for 5 minutes.
7. Remove from the oven, top with the rest of the fresh herbs, quartered boiled eggs and lemon wedges.