A tasty rice dish that has plenty of flavour and can be eaten on its own or as a side.
|4 Tbsp||Olive oil|
|1 ¼ cups||Basmati rice (Main)|
|2 cups||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
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- Chop veges into 2cm cubes. Toss eggplant, courgettes, capsicum and red onion (finely sliced) in three tablespoons oil and then grill or pan fry until just tender.
- Heat remaining oil in a casserole or saucepan and stir in rice. Add vegetables along with chicken stock, salt and pepper. Bring stock to the boil and then immediately cover and reduce heat to a low simmer for 20 minutes.
- Gently stir pilaf prior to serving and top with toasted almonds, grated rind of half a lemon and parsley.