Ingredients – serves 4

  • 1 cup brown rice soaked overnight in warm water with 1 teasp. salt
  • 2 tablesp. olive or coconut oil
  • ½ cup finely chopped peppers (opt.)
  • ½ cup thinly sliced onion
  • ½ cup thinly sliced celery
  • 2 cups water with 2 teasp. vegetable or chicken stock powder
  • 1 tablesp. dark, strong flavoured honey-Manuka/Native bush blend is delicious. Alternatively, Wanganui City Gardens would be nice.
  • 1 tablesp. Shoyu sauce
  • 1 tablesp. tomato paste (or sauce)
  • 1 teasp. each of ground cumin, fenugreek seeds and turmeric


  • Preheat oven to 180ºC
  • Place the oil in a frying pan over a medium heat.
  • Add the drained and rinsed rice, onion, celery and peppers and spices and sauté until golden brown.
  • Turn the mixture into an oven dish and add all other ingredients and mix well. Honey may be stirred in at the end of the cooking time if you prefer.
  • Cover dish with a lid or with foil.
  • Bake for 40-50 minutes, or until all the liquid is absorbed.
  • Fluff with a fork before serving.
  • Delicious served with a lentil dish and salad.