Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To cook the shallots, heat a deep fryer to 190C or heat oil in a saucepan no more than a third full until a piece of bread browns in 30 seconds. Dip the shallots in the flour, then the milk, drain and dip in the flour again. Shake off any excess, then deep fry until golden brown. Drain on kitchen paper.
Wash the rice under cold running water until the water runs clear. Put it in a pan with 700ml water and 2 tsp salt. Bring to the boil then turn down, cover and simmer until all the liquid is absorbed.
In a separate pan, heat the olive oil and cook the red onions until soft. Add the rice, stirring gently, followed by the parsley and spring onion. Check the seasoning, then spoon into bowls and top with the shallots.