Grilled vegetable pilaf with mint kefir

Name: Grilled vegetable pilaf with mint kefir
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 150 g brown basmati rice; 15 g flaked almonds; 350 g Frozen Essential Grilled Vegetable Mix; 4 sprig/s mint; 5 g flat leaf parsley; 75 g natural kefir; 30 g Cooks' Ingredients Zhoug; 2 clove/s garlic, crushed

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.

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Vegetarian

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

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