Name: Sliced vegetables with lemon pilau rice
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 30.00 ml sunflower oil; 1.00 onion chopped; 1.00 garlic cloves, crushed; 7.00 ml turmeric; 5.00 ml paprika; 10.00 ml coriander seeds, crushed; 5.00 ml cumin seeds, crushed; 70.00 g tomato paste; 300.00 ml stock vegetable; 350.00 g baby carrots; 1.00 cauliflower broken into florets; 225.00 g green beans trimmed; 30.00 ml fresh coriander chopped; 240.00 g rice long grain; 750.00 ml water; 3.00 ml turmeric; 1.00 lemon zest and juice; salt to taste

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Ingredients (18)

FOR THE SPICED VEGETABLES

30.00 ml	sunflower oil
1.00	onion — chopped
1.00	garlic — cloves, crushed
7.00 ml	turmeric
5.00 ml	paprika
10.00 ml	coriander — seeds, crushed
5.00 ml	cumin — seeds, crushed
70.00 g	tomato paste
300.00 ml	stock — vegetable
350.00 g	baby carrots
1.00	cauliflower — broken into florets
225.00 g	green beans — trimmed
30.00 ml	fresh coriander — chopped

FOR THE LEMON PILAU RICE

240.00 g	rice — long grain
750.00 ml	water
3.00 ml	turmeric
1.00	lemon — zest and juice
	salt — to taste

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Method:

1. Heat oil in a large pan and sauté onion and garlic until soft.
2. Stir in turmeric, paprika, coriander and cumin seeds, cook for 2 minutes, stirring.
3. Mix together tomato paste and stock and then pour into pan.
4. Add carrots, cauliflower and green beans, cook until vegetables are tender. Remove lid and cook gently for 10 minutes more to reduce liquid. Stir in coriander leaves.
5. THE LEMON PILAU RICE: Put rice, water, turmeric, lemon rind and juice in a saucepan. Season with salt, bring to the boil then lower heat, cook gently for 25 minutes or until the liquid is absorbed and rice is tender.
6. Spoon vegetables into plates and serve with rice.