INDIAN SPICED FIORETTO^® AND LENTIL PILAF

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.