Vegetarian pilaf

Heat 1 tsp olive oil in a saucepan. Cook 1 eschalot (finely chopped) until softened. Add 1/3 cup basmati rice and 1/2 tsp mixed spice. Stir until well coated. Add 150g frozen mixed vegetables and 1/2 cup boiling water. Simmer, covered, until liquid has absorbed and rice is tender. Top with 2 tsp pine nuts (toasted) and serve with 1 tbs no-fat Greek-style yoghurt.