Golden Vegetable Pilaf
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How to make this recipe
Start by adding the coconut oil, onion and ginger into a large saucepan on a medium to low heat. Season with a generous pinch of salt and pepper and gently fry for around 6 minutes.
Once the onions are translucent, add the garlic to fry for a couple of minutes. Add a splash of water, if it’s starting to feel a bit dry. Add the turmeric into the pan to bloom for a further minute along with the lime zest.
In the same pan, add the coconut milk, frozen veggies, lime juice and stock. Increase the heat, as the veggies will bring the temperature right down and wait for the pot to come back up to a low simmer.
Add the rice and set a timer for 12 minutes (or as per the packet instructions) and season again with salt and pepper.
Stir once half-way through cooking and once the cooking liquid is fully absorbed and the rice is cooked, you’ll be ready to go! Serve with a sprinkle of pomegranate seeds, mint and an extra squeeze of lime. If you like a little heat, add some chilli flakes!
Golden Vegetable Pilaf
Ingredients
- 1 white onion, finely diced (£0.09)
- 2 garlic cloves, minced (£0.23)
- 50 g ginger, finely chopped (£0.50)
- 400 ml (1 tin) coconut milk (£0.82)
- 1 kg frozen veg, broccoli, cauliflower & carrot (£0.92)
- 1 lime, juiced (£0.20)
- 350 g jasmine rice/long grain white rice (£1.40)
- 1 handful of fresh mint, removed from tough stems (£0.50)
- 1 pomegranate, deseeded (£0.65)
Cupboard Essentials
- 1 tbsp coconut oil
- 1 tbsp turmeric
- 600 ml vegetable stock
- Salt & Pepper
- Optional chilli flakes
Method
- Add the coconut oil, onion and ginger into a large saucepan/deep frying pan on a medium to low heat. Season with a generous pinch of salt and pepper and gently fry until the onions are translucent, around 6 minutes.
- Then, add the garlic to fry for a couple of minutes. If it’s starting to feel a bit dry, add a splash of water. Add the turmeric into the pan to bloom for a further minute along with the lime zest.
- To that, add the coconut milk, frozen veggies, lime juice and stock. As the veggies will bring the temperature right down, increase the heat and wait for the pot to come back up to a low simmer before adding the rice. Season again with salt and pepper and set a timer for 12 minutes (check the packet time of your rice), stirring once half-way.
- When the rice is fully cooked and the cooking liquid is fully absorbed, you’ll be ready to go! Serve with a sprinkle of pomegranate seeds, mint and an extra squeeze of lime. If you like a little heat, add some chilli flakes!
Nutrition
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