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Grilled vegetable pilaf with mint kefir
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150g Love Life Brown Basmati Rice
15g flaked almonds
350g frozen essential Grilled Vegetable Mix
4 sprigs mint
5g flat leaf parsley
75g natural kefir
30g Cooks’ Ingredients Zhoug
2 cloves 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:
1 of your 5 a day; low in saturated fat.
This recipe was first published in May 2019.