Middle Eastern vegetarian pilaf
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
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
⅓ cup(s), (65g)
Ground allspice
½ tsp
Vegetable mix, non-starchy, frozen
150 g
Pine nuts
2 tsp, toasted
99% fat-free, plain Greek yoghurt, unsweetened
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.
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