Grilled vegetable pilaf with mint kefir
Waitrose and Partners

Grilled vegetable pilaf with mint kefir

An irresistable rice dish packed with vegetables and herbs. The zhoug paste gives a bold, fresh, spicy flavour with a coriander and chilli kick, whilst the kefir balances this with its cooling creaminess.

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 150g brown basmati rice
  • 15g flaked almonds
  • 350g Frozen Essential Grilled Vegetable Mix
  • 4 sprig/s mint
  • 5g flat leaf parsley
  • 75g natural kefir
  • 30g Cooks' Ingredients Zhoug
  • 2 clove/s garlic, crushed


  1. Cook the rice in plenty of boiling, lightly salted water for 20-25 minutes or until tender. Meanwhile, heat a dry frying pan and toast the almonds until golden. Tip out onto a plate. Add the frozen mixed vegetables to the pan and cook gently, stirring, for 8-10 minutes until completely cooked and hot through.

  2. Reserve a few mint leaves and parsley sprigs. Finely chop the remainder and combine with the kefir and a little seasoning in a bowl.

  3. Thoroughly drain the rice and add to the frying pan with the zhoug and garlic. Cook, stirring for a further 3 minutes. Transfer to serving plates and spoon the kefir over. Scatter with the almonds and reserved herb sprigs.


Typical values per serving when made using specific products in recipe


1,976kJ/ 469kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating