Name: Pilaf
Prep time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 1/2 cup (300g) basmati rice; 1/2 cup (100g) green french-style lentils; large pinch of saffron threads; 1/2 cup (125ml) boiling water; 1/4 cup extra virgin ollve oil; 1 large (200g) onion, sliced; 1 medium (350g) leek, cleaned, sliced; 2 large (360g) carrots, sliced; 2 medium (240g) zucchinis, sliced; 400 gram tinned chopped tomatoes; 1 bay leaf; 1 stick cinnamon; 2 1/2 cup (625ml) vegetable stock; 1/2 cup roughly chopped flat-leaf parsley

Ingredients

1 1/2 cup (300g) basmati rice

1/2 cup (100g) green french-style lentils

large pinch of saffron threads

1/2 cup (125ml) boiling water

1/4 cup extra virgin ollve oil

1 large (200g) onion, sliced

1 medium (350g) leek, cleaned, sliced

2 large (360g) carrots, sliced

2 medium (240g) zucchinis, sliced

400 gram tinned chopped tomatoes

1 bay leaf

1 stick cinnamon

2 1/2 cup (625ml) vegetable stock

1/2 cup roughly chopped flat-leaf parsley

Method

1.Wash the rice several times, cover with cold water in a bowl and leave to sit for 20 minutes. Repeat with the lentils.

2.Put the saffron threads in the boiling water.

3.Heat the oil in a heavy-based casserole dish over a high heat and cook the onion and leek until soft and transparent. Add the carrots, zucchini, tomato, bay leaf, cinnamon, saffron and its liquid, and season generously with sea salt and freshly ground black pepper. Stir, then cover and simmer for 5 minutes.

4.Drain the rice and lentils, and stir them gently through the vegetables. Add stock. Cover and simmer for about 15 minutes.

5.Remove from the heat, take the lid off the dish, place a clean tea towel over the casserole dish and replace the lid. Leave in a warm place for 20 minutes.

6.Spoon the rice onto a large serving platter and sprinkle with the parsley.

Not suitable to freeze or microwave.
Note

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Ingredients

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