Middle Eastern vegetarian pilaf
½ small, finely chopped
⅓ cup(s), (65g)
ground all spice
mixed frozen vegetables
2 tsp, toasted
99% fat-free plain Greek yoghurt
- 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.
- Top with the pine nuts and serve with the yoghurt.