Recipe

INDIAN SPICED FIORETTO® AND LENTIL PILAF

4
Serves
15MINS
Prep Time
25 MINS
Cook Time
14
Ingredients

Ingredients

  • 200g Fioretto® Cauli Blossom
  • Qukes® baby cucumbers, Raita, to serve
  • mango chutney, to serve
  • 2 tbs vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 brown onion, finely chopped
  • 1 long green chilli, thinly sliced
  • 3 tsp ginger, finely grated
  • 1/2 tsp turmeric, ground
  • 1/2 tsp garam masala
  • 1 1/4 cups basmati rice, rinsed
  • 3 cups vegetable stock
  • 400g can lentils, drained, rinsed
  • 1/2 cup coriander leaves

Method

  1. Heat oil in a deep frying pan on high. Add mustard seeds and cook, stirring for 1 minute or until seeds begin to pop. Reduce heat to medium, add onion and cook stirring occasionally for 5 minutes or until onion softens. Add chilli, ginger, turmeric and garam masala. Cook, stirring for 2 minutes until aromatic.
  2. Add rice and stir to coat in the spices. Stir in Fioretto® cauli blossom and stock. Increase the heat to high and bring to the boil. Reduce heat to low, cover with tight-fitting lid and simmer gently for 125 minutes without removing the lid. Remove from the heat.
  3. Add lentils and stir with a fork. Cover and stand for 5 minutes. Stir gently with a fork to separate grains. Top with dollops of Qukes® baby cucumbers raita and mango chutney, scatter over the coriander. Serve.

Tip- To make Qukes® baby cucumbers raita, combine 1 cup of thick yoghurt with 4 thinly sliced Qukes® baby cucumbers and shredded mint.