Rice Pilaf

Delicious rice pilaf that is easy to prepare and gluten free

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A quick and easy rice pilaf recipe that is simple and delicious to eat.  Serve with a selection of cooked fresh seasonal vegetables such as broccoli florets, baby sweetcorn and carrots

Ric Rice Pilaf (4 servings)
Rice Pilaf Ingredients 225g / 8 oz mixed brown basmati and wild rice 15 ml / 1 tbsp olive oil 1 onion, chopped 1 garlic clove, crushed 5 ml / 1 tsp each ground cumin and ground turmeric 50g / 2 oz / 1/2 cup sultanas 750ml / 1 1/4 pints / 3 cups vegetable stock 30-45 ml / 2-3 tbsp chopped fresh mixed herbs salt and ground black pepper fresh herb sprigs and 25g/1 oz / 1/4 cup pistachio nuts, chopped, to garnish	Rice Pilaf Nutritional Information (Per Portion)   Energy          - 326 Kcals/1363 kJ Fat, Total      - 8.6g saturated fat   - 0.15g Protein           -  1.0 Carbohydrate - 56 g Fiber               - 1.4g
Rice Pilaf 1. To prepare rice pilaf, wash the rice in a sieve under cold running water, then drain well.  Heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes, stirring occasionally. 2. Add the spices and rice and cook gently for 1 minute, stirring.  Stir in the sultanas and stock, then bring to the boil, cover and simmer gently for 20-30 minutes until the rice is cooked and just tender and almost all the liquid has been absorbed, stirring occasionally. 3. Stir in chopped mixed herbs and season to taste with salt and pepper.  Spoon the pilaf into a warmed serving dish and garnish with fresh herb sprigs and scattering of chopped pistachio nuts.  Serve your rice pilaf immediately.

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