Lentil, rice and prune pilaf recipe

Turn this colourful side dish into a more substantial main course - simply stir in grilled halloumi cheese for vegetarians or flaked cooked fish for non-veggies


Serves 4


  • 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


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.