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Lentil, rice and prune pilaf
Serves 4
INGREDIENTS
- 1 tbsp olive oil
- 1 large onion, peeled and diced
- 1 clove garlic, peeled and sliced
- Pinch ground turmeric
- 175g/6oz basmati rice
- 400m/14fl oz hot vegetable stock
- Pinch salt
- 100g/4oz broccoli florets
- 100g/4oz California prunes, chopped
- 1 x 400g can green lentils, drained and rinsed
- 1 tbsp fresh flat-leaf parsley, chopped
Method
Heat the oil in a pan and sauté the onion for 3-4 minutes. Add the garlic and turmeric and stir-fry for another minute. Add the rice and stir well to coat with the spice. Stir in the stock, add a pinch of salt and bring to the boil. Cover and simmer for 5 minutes. Quickly take off the lid and add the broccoli and prunes – do not mix them in. Cover and simmer for another 5 minutes. Turn off the heat, stir in the lentils, cover again and leave to rest for 3-4 minutes. Stir in the chopped parsley and serve heaped into warm bowls.