Roasted Almond & Pine Nut Pilaf
with Honey Yoghurt & Parsley
Rice is such a delicious staple all over the world (with good reason). Pilaf, with its rich broth base, has to be one of our favourite ways to enjoy fragrant basmati rice, especially when its finished off with plenty of fresh herbs and crunchy nuts.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
brown onion
1 bunch
cavolo nero
1 bag
snow peas
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 sachet
Mild Moroccan Spice Blend
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 cube
vegetable stock
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 bunch
parsley
1 packet
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Macadamia, Pecan, Pistachio, Walnut, Hazelnut, Pine Nut, Cashew.)
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
honey
Utensils
Cooking Steps
Finely slice the brown onion. Rinse the basmati rice well. Finely slice the cavolo nero. Trim the ends of the snow peas and finely slice. Finely chop the parsley leaves. Roughly chop the roasted almonds.
Heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Heat a drizzle of olive oil in the same frying pan over a medium-high heat. Add the brown onion and cook for 3 minutes, or until softened. Add the mild Moroccan spice blend and currants and cook for 1 minute, or until fragrant. Add the basmati rice and stir to coat in the spice.
Slowly add the water (check the ingredients list for the amount) to the pan with the rice and crumble in the vegetable stock cube. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 10-12 minutes, or until the rice is soft and the water has been absorbed. Stir through the cavolo nero and snow peas. Cover with a lid and cook for a further 4 minutes, or until the veggies have just softened.
While the pilaf is cooking, combine the Greek yoghurt and the honey in a medium bowl. Season to taste with a pinch of salt and pepper and set aside.
When the pilaf has finished cooking, stir through the parsley, roasted almonds and pine nuts. Season to taste with a pinch of salt and pepper.
Divide the almond and pine nut pilaf between bowls and drizzle over the honey yoghurt.
