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Vegetable pilaf

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 60 g (2 oz) butter
  • 2 onions, sliced
  • 2 cloves garlic, crushed
  • 1 large red capsicum, finely chopped
  • 2 cups (400 g/12⅔ oz) basmati rice
  • 5 cups (1.25 litres) vegetable stock
  • 1½ cups (235 g/7⅓ oz) peas
  • kernels from 1 fresh corn cob
  • ½ cup (50 g/1⅔ oz) grated Parmesan
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh coriander

Method

1. Melt the butter in a large pan. Add the onion and cook for 5 minutes over low heat, or until soft. Add the garlic and cook for 1 minute.

2. Add the capsicum and rice and cook for 3 minutes. Stir in the stock. Bring to the boil, stirring once. Reduce the heat and simmer for 5 minutes, or until most of the liquid is absorbed.

3. Stir in the peas and corn; cover. Cook over low heat for 10 minutes, or until the rice is tender. Stir in the Parmesan and herbs. Season to taste.

Main ingredient:
Onion/Leek, Peas, Corn
Cuisine:
Middle Eastern
Course:
Dinner, Lunch, Main-course
Occasion:
Midweek dinner, Family meals, Dinner Party

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