Yellow Rice
1 onion, sliced
1 tsp tumeric
1 cup rice
3.5 cups stock
1 tin chickpeas
1/3 cup currants
Fry onion till soft. Add tumeric and cook 1 min. Add rice and stir to coat. Add stock, bring to the boil. Cover, turn the heat down and simmer 15 min. Add drained chickpeas and currants, simmer 10 min. Turn off heat. Stand, covered, for a further 10 min. Serve with toasted pinenuts if liked.
My Dad cooked this for lunch the day we brought Lucy home from hospital and I've loved it ever since.
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