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.
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
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.
