Lemon Pepper Pilaf

Ah, my old friend Lemon Pepper Pilaf. When I was pregnant we ate this all the time. I'm not really sure why - I think it was becauce it was one of the few things my husband knew how to reliably cook (I threw up constantly until 26 weeks, all hours of the day, so wasn't really into food per se), and also because I didn't have the ginormous cook book collection that I have today (glancing over at my bookshelf, I'm mildly horrified at how many cookbooks I have amassed over the last few years).

So, predictably, when I got back into cooking again, LPP was the last thing I wanted to eat (in fact, when the Galumph requested it, I would just moan "No. NO! Not Lemon Pepper Pilaf! No moooooooore!" It almost became a catch cry). However, it's a been a while - time to invite that dear old reliable friend back into the kitchen once more. And when I did, I was very glad - I found that I'd missed them more than I thought.

Lemon Pepper Pilaf

1 onion, roughly cut into wedges
2 tablespoons vegetable oil
3 tablespoons hot curry powder
2 cups long grain rice
4 cups water
Vegetables of your choosing: pick from broccoli, carrots, capsicums, mushrooms, cauliflower, zucchini, etc
1 400 gram tin corn kernels, drained
juice of one plump lemon
freshly ground pepper

1 - Heat the oil over a medium heat in a large saucepan, and cook the onion for 3 minutes or so, or until tender and golden. Add the curry powder, and cook for a minute more, until the curry is fragrant.

2 - Add the rice and vegetables, and stir until covered with the onion mixture. Add the water, and bring to the boil, stirring occasionally.

3 - Once boiled, cover and simmer for 8 - 10 minutes or so, or until the rice and vegetables are tender, stirring occasionally. Add the corn, lemon juice and pepper, mix well, then serve.