Waitrose and Partners
Grilled vegetable pilaf with mint kefir

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
Vegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,976kJ/ 469kcals

Fat

11g

Saturated Fat

2.8g

Carbohydrates

76g

Sugars

14g

Fibre

7.8g

Protein

13g

Salt

0.7g

Rating details

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Overall rating (3/5)

3 out of 5 stars1 rating