• ¾ cup basmati rice
  • 1 onion, sliced lengthwise
  • 2 cloves garlic, crushed
  • 2 cm piece ginger, peeled and finely grated
  • 1 tsp Gregg's Garam Masala
  • ½ tsp Gregg's Ground Turmeric
  • 1 ½ cup (375ml) vegetable stock
  • 200 g prepared fresh vegetables, (diced carrots, small cauliflower florets)
  • 2 x 400g cans Wattie's Lentils in Springwater, rinsed and drained
  • 1 cup frozen peas
  • ⅓ cup currants, (optional)
  • Lime wedges and mint leaves to garnish
  • Yoghurt Dressing
  • ½ cup natural unsweetened yoghurt
  • , chopped
  • Handful coriander leaves, chopped
  • Squeeze of lime juice
  1. Wash the basmati rice with cold water through a sieve until the water runs clear. Drain well.
  2. Heat a dash of oil in a lidded pan. Add the onion and stir-fry over a medium low heat until softened. Add the garlic and ginger and cook a further minute. Stir in Gregg’s Ground Garam Masala and Gregg’s Ground Turmeric. Add the basmati rice and stir for a minute.
  3. Pour over vegetable stock. Add carrots. Stir and bring to the boil. Reduce heat. Cover tightly and simmer gently for 25 minutes. Stir in Wattie’s Lentils and frozen peas. Turn off the heat. Leave to stand covered for 10 minutes to allow the lentils and peas to heat through. The stock will be completely absorbed into the rice. Add currants if wished. Fluff up the rice with a fork before serving. Garnish with lime wedges and mint leaves.
  4. While the pilaf is cooking prepare the yoghurt dressing. Mix together yoghurt, chopped coriander and mint and lime juice.
  5. Serve pilaf warm with the yoghurt dressing.

Top Tips

  • If you don’t have a pan with a tight fitting lid place a double piece of foil over the pan before putting on the lid.

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