Pasta & Rice

Seafood Pilaf

Flavours of the earth and sea combine to present a taste sensation.

Serves: 8
Prep Time: 20 minutes.
Cooking Time: 30 minutes.

Ingredients

• 2 baby fennel, trimmed and thinly sliced
• 8 roma tomatoes, chopped
• 2 red onions, chopped
• 3 cloves garlic
• 1 lemon, rind finely grated
• 1/4 cup lemon juice
• Extra lemon wedges to serve
• 1/4 cup extra light olive oil
• 800g seafood marinara mix
• 100g fetta, crumbled
• 1/2 cup chopped parsley, mint and dill
• 6 whole cloves
• 4 cardamom pods
• 1 cinnamon stick
• 2 cups long grain rice
• 2 cups chicken stock
• Salt
• Black pepper, freshly ground

Cooking Instructions

• Heat 2 tbs oil in a large frying pan. Add onion and garlic and cook for 5 minutes until softened and golden.
• Add marinara mix and cook for 3-4 minutes, stirring frequently until seafood changes colour. Transfer to a bowl using a slotted spoon.
• Add remaining oil to pan and reheat.
• Add fennel, spices and rice and cook for 1 minute then add tomatoes, stock and lemon rind and juice. Season with salt and pepper.
• Bring to the boil, reduce heat to a slow simmer and cook covered for 15 minutes or until rice is tender.
• Return seafood to pan and fold through rice. Reheat gently for 5 minutes. Transfer to a large warmed platter and scatter herbs and fetta over the top. Serve with lemon wedges.