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Jewel pilaf


Jewel pilaf

Ingredients 11
Servings 6-8 people
Time 10 Min

Ingredients

  • 30
    ml
    olive oil
  • 30
    ml
    butter
  • 500
    ml
    basmati rice
  • 500
    ml
    water
  • 5
    ml
    salt
  • 1
    juice of lemon
  • TO FINISH
  • 100
    g
    almond flakes
  • 1
    juice of lemon
  • handful
    fresh flat leaf
  • parsley, chopped
 

Method

25-30 min
 

1 Heat the oil and butter in a deep saucepan.

Add half the rice and stir-fry for 10 minutes, then add the rest of the rice, along with the water and salt. Stir and leave to simmer until all the water has been absorbed.

2 Add a little water at a time if needed until the rice is cooked – but not too much as the rice will go mushy.

3 TO FINISH Heat a dry pan and toast the almond flakes until golden. Remove from the pan and set aside to cool.

4 Season the rice with lemon juice. Mix in the toasted almonds, parsley and pomegranate seeds, cranberries or sultanas.

TIP

Add a can of drained chickpeas or lentils to the rice to give the dish more substance. You can use toasted sunflower seeds instead of the almond flakes if you like.

 

 

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