2 onions, sliced

3 tablespoons (45 ml) olive oil

4 cloves garlic, finely chopped

1 cup (250 ml) basmati rice

1 1/2 teaspoons (7 ml) curry powder

1 tablespoon (15 ml) fresh ginger, grated

2 cups (500 ml) chicken broth

1 1/2 cups (375 ml) small cauliflower florets

1/3 cup (75 ml) carrot, cut into small cubes

1/3 cup (75 ml) frozen peas

1/3 cup (75 ml) raisins

1/3 cup (75 ml) pistachio

Salt and pepper

In a saucepan, gently cook the onions in the oil until golden brown. Add the garlic and cook for 2 minutes. Add the rice, curry powder and ginger. Stir to combine. Stir in the remaining ingredients.

Bring to a boil. Reduce the heat to low. Cover and cook for about 20 minutes without stirring. The liquid should be completely absorbed. Remove from the heat and serve.

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