Lentil, rice and prune pilaf recipe

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.