Find some fabulous inspiration with this Middle Eastern pilaff, and see just how delicious leftovers can be. Serve with some cooked fine green beans for no extra ProPoints values.
- 10 ProPoints per serving
- 41 ProPoints per recipe
- 35 minutes in total
- Serves 4
Ingredients:
1 onion, chopped
850ml vegetable stock
2 courgettes, diced
200g dried basmati rice
1 teaspoon ground cumin
Half a teaspoon ground coriander
40g raisins
150g frozen peas
175g leftover lean roast lamb, shredded
To serve:
3 tablespoons chopped fresh parsley
15g toasted pine nut kernels
Seeds of half a pomegranate
150g 0 per cent fat Greek yoghurt
Method:
1. Place the onion in a large lidded saucepan with 100ml of the stock. Cover and cook for 5 minutes. Remove the lid, stir in the courgettes and cook for 3 minutes.
2. Add the rice, spices and raisins and cook for 1 minute, stirring, to bring out the flavours. Pour in 600ml of the stock. Bring to the boil then stir the rice once. Put the lid back on the pan, reduce the heat to low and cook for 20 minutes without lifting the lid.
3. About 5 minutes before the end of the pilaff cooking time, bring the rest of the stock to the boil in a small lidded saucepan. Add the peas and return to the boil, then mix in the lab, cover and cook for 3 minutes until piping hot.
4. Drain the lamb and peas the stir into the pilaff. Serve spinkled with the parsley, pine nut kernels and pomegranate seeds. Spoon some Greek yoghurt alongside the pilaff to serve.
Cook’s Tip: To extract the seed from the pomegranate, place a sieve over a bowl and squeeze the fruit to loosen the seed. Pick out any bits of white pith, as it tastes bitter. If you can’t find toasted pine nut kernels, buy untoasted ones and dry-fry them for 1-2 minutes until golden.
Try This: Replace the lamb with the same amount of cooked chicken if you prefer. This will be the same ProPoints values per serving.
