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    Seven-Spice Pilau with Coriander Butter

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    Seven-Spice Pilau with Coriander Butter

    This vegetarian pilau is flavoured with spices and uses frozen vegetables for an easy supper that relies mainly on store cupboard ingredients.

    • Vegetarian
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 300g basmati rice
    • 6 medium Columbian Blacktail free range eggs
    • 50g lightly salted butter
    • 20g pack fresh coriander, chopped
    • 4 tsp Schwartz Stir Fry Thai 7 Spice Seasoning
    • ½ tsp ground turmeric
    • 400g frozen Waitrose Pea and Bean Mix
    • 50g unsalted cashew nuts

    Method

    1. Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
    2. Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes. Carefully remove the eggs with a slotted spoon, and rinse out the pan.
    3. Add ¾ of the butter to the rinsed pan with half the coriander, and leave until melted. Set aside. Melt the remaining butter in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds. Tip in the pea and bean mix plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.
    4. Drain the rice thoroughly and add to the peas and beans. Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.
    5. Shell and quarter the eggs and serve on top of the rice mixture. Spoon over the coriander butter and serve immediately, with lime wedges.

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    Cook's tips

    For an even quicker version, make with 800g precooked basmati or white rice from the freezer cabinet, adding to the pan with the pea and bean mix. Cook until piping hot before serving with the eggs. Recipes containing raw or semi-cooked eggs are not suitable for pregnant women, elderly people, or those with a weak immune system. For the latest guidelines see foodstandards.gov.uk .

    Drinks recommendation

    A wonderfully full-bodied South African, Chenin Blanc, white wine with hints of citrus and toasty oak will be a great partner for spiced dishes.

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