Really easy pilaf
Preparation time: 10 minutes
Cooking time: 25 minutes
1-2 tbsp olive oil
1 large onion, chopped
1 clove garlic
250g (9oz) basmati rice, put into a measuring jug
500ml (18fl oz) hot beef, lamb or chicken stock (depending on your meat)
A handful each of toasted pine nuts, raisins and frozen peas
3 fresh tomatoes, chopped
Leftover meat from your roast – beef, lamb, chicken – 150g (5oz) is fine – chopped
Salt and pepper
1. Heat the oil in a large frying pan, add the onion and garlic and cook until soft but not coloured.
2. Add the rice and continue cooking for a few minutes then pour over the hot stock. Bring back to the boil, turn down to a simmer and cover with a lid. Stir from time to time, and add more water if it needs it.
3. When the rice is almost ready, stir in the remaining ingredients except the parsley and check seasoning.
4. Serve sprinkled with parsley, together with some cooling yoghurt on the side.
Recipe and image courtesy of Tilda Pure Basmati Rice www.tilda.com