Photo of Middle Eastern vegetarian pilaf by WW

Middle Eastern vegetarian pilaf

8
8
8
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
15 min
Serves
1
Difficulty
Moderate
Top this dish with toasted pine nuts for extra crunch and flavour.

Ingredients

Olive oil

1 tsp

Brown onion

½ small, finely chopped

Basmati rice

cup(s), (65g)

Ground all spice

½ tsp

Mixed frozen vegetables

150 g

Pine nuts

2 tsp, toasted

99% fat-free plain Greek yoghurt

1 tbs

Instructions

  1. Heat the oil in a medium saucepan over medium heat. Cook the eschalot, stirring, for 3 minutes or until softened. Stir in the rice and mixed spice until well coated. Add the frozen vegetables and ½ cup (125ml) boiling water. Stir and bring to the boil. Cover, reduce heat and cook for 12 minutes or until liquid is absorbed and rice is almost cooked. Remove from the heat and stand, covered, for 5 minutes or until the rice is tender.
  2. Top with the pine nuts and serve with the yoghurt.