Vegetable pilaf

Heat 1 tbsp olive oil in a large frying pan over medium heat.

Stir-fry 2 green onions (sliced), 1/2 red capsicum (chopped), 1 small carrot (sliced) and 1 clove garlic (finely chopped) for 2 minutes. Add 1 1/2 cups long-grain rice, 2 1/2 cups chicken stock and 1/2 tsp turmeric and bring to the boil. Reduce heat and simmer, covered, for 10-12 minutes, stirring occasionally, until rice is cooked. Remove from heat.

Stir in ¼ cup toasted pine nuts, ¼ cup sultanas and 1/2 cup frozen peas (defrosted).

To serve

Serve with steamed snapper fillets.