THE STUDENT VEGETARIAN COOK BOOK

4 Peel and finely chop the onion and garlic, keeping each separate. Wash and quarter the peppers; throw away the cores and seeds (which are hot) and trim off the white inner membrane and any dark spots. Cut the flesh into strips of about the same thickness as the slices of celery and courgette. Trim the mushroom stalks; wash the mushrooms and dry on kitchen paper, and slice each into 3 or 4 pieces. Crush the coriander.

5 Rinse the rice. Measure the celery-and-pea liquor and add water if necessary to make it up to IVs pints/675 ml. Pour into the saucepan with a lid and add the saffron if you are using it, a drop of oil and the rice. Bring to the boil, lower the heat to a simmer, put on the lid and cook for 20 minutes; look at the rice and, if it seems dry, add about another 3 fl ozJ75 ml water. Replace the lid and continue to simmer for 5-10 minutes or until the rice is just tender: test by breaking a grain between the thumb and forefinger. Remove from the heat and leave the lid on the pan until you are ready to add the other ingredients.

6 Check that the the courgettes are dry: if necessary, blot them with more kitchen paper. Put a plate lined with fresh kitchen paper alongside the cooker. Warm the oil in a fryingpan over medium to brisk heat and add the courgette slices in a single layer. Season very lightly with salt and more moderately with pepper and fry for 2-3 minutes, or until golden, on each side. Place the slices when cooked on the paper-lined plate to drain off surplus oil. Remove the pan from the heat for a moment to cool the remaining oil, lower the heat and put in the onion and peppers. Cook slowly, turning often, for 8-10 minutes or un.til the onion is soft and translucent. Add the garlic and fry for: about 2 minutes; add the coriander and cook for 2-3 minutes more. Add the mushrooms, season moderately and continue frying for another 7-10 minutes, turning very frequently, until the peppers are soft. Add the nuts and tum continuously for about 2 minutes. If you are going to serve the pilaf with yoghurt, add the raisins now and turn for another minute or so. Stir in the courgettes, celery and peas. Empty the contents of the frying-pan into the cooked rice and mix thoroughly. Serve with the yoghurt in a separate bowl. If there is any pilaf left over (or if you made it in advance), cool, cover and store in the refrigerator. Reheat in a covered casserole in the oven for 20-25 minutes at 400°F, 200°C, Gas Mark 6.