recipes_Australia_Issue_129_April_2017

20 recipes+ APRIL 2017

Turn this everyday grain into delicious,

wholesome mains. Our pilafs and

kedgeree are full of flavour

Fragrant rice

Chicken, Lentil

& Coriander Pilaf

SERVES 2 PREP 15 minutes

COOK 25 minutes COST $3.50 a serve

10g butter

2 teaspoons vegetable or light olive oil

1 onion, finely chopped

1 teaspoon ground turmeric

½ teaspoon ground cumin

¾ cup brown long-grain rice

3½ cups water

1 large chicken stock cube

½ cup shredded cooked skinless

chicken

½ x 400g can brown lentils, rinsed

100g cherry tomatoes

2 tablespoons sliced dried apricots

2 tablespoons currants

2 tablespoons chopped coriander

¼ cup Greek-style natural yoghurt

1 tablespoon slivered almonds

1 Heat butter and oil in a medium

heavy-based saucepan over

moderately high heat. Cook and stir

onion for 3 minutes or until soft. Add

turmeric and cumin; cook and stir for

30 seconds or until fragrant. Add the

rice; stir to coat in butter mixture. Add

the water and crumbled stock cube.

Bring to the boil. Reduce heat; simmer,

covered, for 18 minutes or until water

is absorbed (craters appear on surface).

Remove from heat. Stand, covered, for

5 minutes (don’t lift lid). Stir with a fork

to separate grains.

2 Add the chicken, lentils, tomatoes,

apricots and currants; cook and stir for

2 minutes or until heated and

combined. Stir in half the coriander.

Serve rice topped with yoghurt,

almonds and remaining coriander.

BUDGET TIP

Use 1 large regular

chopped tomato

instead of cherry

tomatoes