Root vegetable rice
Ingredients
- 250g carrots sliced at an angle
- 250g parsnips sliced at an angle
- 1 tbsp olive oil
- ½ tsp coriander seeds lightly crushed
- 80g butter
- 2 small onions
- 100g short vermicelli (available from Middle Eastern shops or online, or break vermicelli nests into small pieces)
- 300g white rice rinsed and drained
- pinch of saffron
- 500ml chicken stock
- ½ small pack flat-leaf parsley chopped
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