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Lentil, Rice and Prune Pilaf

Turn this colorful side dish into a more substantial main course – simply stir in flaked cooked fish or grilled halloumi cheese for vegetarians.

Serves: 16

• 4 tbsp olive oil

• 3 large onions, peeled and diced

• 4 cloves garlic, peeled and sliced

• 1/4 tsp ground turmeric

• 3 cups basmati rice

• 56fl oz hot vegetable stock

• 1/4 tsp salt

• 16 oz broccoli florets

• 16 oz Stapleton’s Prunes, chopped

• 4 x 400g can green lentils, drained and rinsed

• 4 tbsp fresh flat-leaf parsley, chopped


Heat the oil in a pan and sauté the onion for 3-4 minutes. Add the garlic and turmeric and stir-fry for another minute. Add the rice and stir well to coat with the spice. Stir in the stock, add a pinch of salt and bring to the boil. Cover and simmer for 5 minutes. Quickly take off the lid and add the broccoli and prunes – do not mix them in. Cover and simmer for another 5 minutes. Turn off the heat, stir in the lentils, cover again and leave to rest for 3-4 minutes. Stir in the chopped parsley and serve into warm bowls.


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