Name: Green olive meatball pilaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 600 gram chicken mince; 1/2 cup soft fresh breadcrumbs; 2 teaspoon ground fennel; 1/2 cup green olives, pitted, finely chopped; 1 egg, lightly beaten; 2 tablespoon vegetable oil; 3 bacon rashers, rind removed, finely chopped; 2 celery sticks, finely chopped; 1 small red capsicum, finely chopped; 2 clove garlic, crushed; 1 1/2 cup basmati rice; 3 cup chicken stock; 250 gram frozen chopped spinach, thawed, excess liquid removed; greek-style natural yoghurt and lemon wedges, to serve

Ingredients

600 gram chicken mince

1/2 cup soft fresh breadcrumbs

2 teaspoon ground fennel

1/2 cup green olives, pitted, finely chopped

1 egg, lightly beaten

2 tablespoon vegetable oil

3 bacon rashers, rind removed, finely chopped

2 celery sticks, finely chopped

1 small red capsicum, finely chopped

2 clove garlic, crushed

1 1/2 cup basmati rice

3 cup chicken stock

250 gram frozen chopped spinach, thawed, excess liquid removed

greek-style natural yoghurt and lemon wedges, to serve

Method

1.Combine mince, breadcrumbs, fennel, olives and egg in a large bowl. Shape mixture into 20 meatballs. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.

2.Heat half the oil in a large saucepan over moderate heat. Cook and turn meatballs for 3-4 minutes or until brown and cooked. Transfer to a heatproof plate.

3.Add remaining oil to pan. Add bacon; cook and stir for 2 minutes. Add celery, capsicum and garlic; cook and stir for 3 minutes. Stir in rice until well coated in vegetable mixture. Add stock; bring to the boil. Reduce heat to low. Cook rice mixture, covered, for 10 minutes or until stock is absorbed. Remove from heat.

4.Stir meatballs and spinach into rice. Stand, covered, for 10 minutes (don’t lift lid). Serve pilaf with yoghurt and lemon wedges.

You’ll need to process 1 slice day-old bread for crumbs.
Note

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Ingredients

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