Swahili Tenderstem® rice pilaf
A delicious, healthy way to make the most of seasonal veg that's great as a side dish
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1/2 tbsp pilau masala spice seasoning
- 1 tsp ground coriander
- 2 carrots peeled, grated
- Freshly ground black pepper to taste
- 1 garlic clove peeled, minced
- 300 g basmati rice
- 200 g Tenderstem®
Instructions
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Heat the oil in a medium saucepan over a medium heat. Add the onion and sauté until translucent.
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Add the pilau masala, coriander and grated carrots and season with salt and pepper. Stir occasionally and cook for 2-3 minutes.
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Stir in the garlic and cook for 1 minute longer.
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Rinse the rice thoroughly in cold water, then add to the pan. Stir to coat in the vegetables and spices. Add 600ml (21fl oz) water and bring to the boil. Reduce the heat and simmer, covered, for 12 minutes.
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Add the Tenderstem® and continue cooking until the rice is tender, around 3-5 minutes more.
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Remove from the heat and let stand, covered, until the Tenderstem® is tender (about 5 minutes). Fluff with a fork and tuck in!