Frikkadels with yellow rice and a fragrant smoor

For the yellow rice: 

• 180 g basmati or white rice
• 1 t ground turmeric
• 2½ cups water
• Butter 1 T (optional)
• TOP TIP: Add raisins or sultanas too if you like

• 4 T olive oil 
• 1 x 12 pack Woolworths Beef Frikkadels
• 2 onions, finely chopped 
• 1-2 cloves garlic, diced 
• 8 slicing tomatoes, quartered and roasted
• 1 x 400 g can whole peeled tomatoes in juice 
• 70 g tomato paste 
• 1–2 T brown sugar 
• 1–2 cups water or stock
• Sea salt and freshly ground black pepper, to taste 
   

1. To make the rice, place the rice, turmeric and water in a saucepan a pot and bring to the boil, then reduce the heat and allow to simmer or steam for 20–30 minutes, or until the water is absorbed and the rice is tender and fluffy. Fold through the butter if using. (You can add further flavour with a cinnamon stick and cardamom, if desired.)
2. To make the frikkadels, either cook them fully according to packages instruction and serve the smoor as a sauce, or finish cooking the frikkadels in the smoor for extra flavour. 3 To cook them in the smoor, fry the frikkadels in 2 T olive oil in a large, deep pan until browned evenly, but not cooked all the way through. Remove from the pan and set aside. 4 Add the remaining olive oil to the same pan and fry the onions until soft and golden. Add the garlic and fry for 1 minute. Add the roasted tomatoes, canned tomatoes, tomato paste and sugar and simmer for 10 minutes. Add the water or stock and stir through. Return the frikkadels to the pan. Simmer for at least 15–20 minutes, or until the frikkadels are cooked through and sauce reduced slightly, stirring often. Serve hot with the yellow rice. 

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