1 cup of basmati rice
1 onion finely chopped
half cup of sunflower seeds, toasted in an unoiled skillet
half cup of peas (frozen okay)
2 tablespoon dairy free margarine
half teaspoon of bruised cumin seeds (press with back of spoon)
half teaspoon salt
1 3/4 cups water
In a saucepan put margarine, onion and cumin seeds and fry until golden. Add rice and stir over medium heat for 30 seconds. Add water, turmeric and salt. Add peas. Bring to a full boil then cover and cook on a very low heat for 15-20 min., until rice is cooked. Stir in toasted sunflower seeds and serve.
For more flavour you can add a vegetable stock cube with the water and add freshly ground black pepper with the sunflower seeds.