Charred broccoli pilaf
Serve this easy veggie pilaf midweek, elevated with flaked almonds, tahini, yogurt and parsley. Charring the broccoli gives it extra dimensions of texture and flavour
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Prep:15 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 527
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fat 17g
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saturates 8g
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carbs 69g
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sugars 0g
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fibre 11g
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protein 18g
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salt 0.52g
Ingredients
- 300g basmati rice
- 1/2 tbsp vegetable or sunflower oil
- 1 broccoli head , broken into florets, florets halved lengthways, stalk finely chopped
- 50g butter
- 2 onions , finely sliced
- 1 garlic clove , crushed or finely grated
- 800ml vegetable stock
- 150g frozen peas
- 1 tbsp tahini
- 75ml natural yogurt
- handful of flaked almonds
- handful of parsley , chopped
Method
Wash the basmati rice, then put in a bowl of water and set aside to soak. Drizzle the oil into a large, lidded frying pan over a medium-low heat and lightly char the broccoli, about 4-6 mins, turning every minute or two. Set aside. Add the butter to the pan and, once melted, stir in the onion. Fry until softened (around 6-8 mins), then stir in the garlic and cook for 1 min.
Drain the rice and tip into the pan, stir to coat it in the butter, then pour in the stock. Bring to a simmer, then cover with a lid and reduce the heat until it’s gently boiling. Cook for 10 mins, then remove the lid and tip in the frozen peas and the charred broccoli. Put the lid back on and cook for 5-8 mins longer until the veg is tender and the rice is cooked.
Combine the tahini and yogurt in a small bowl, then drizzle over the pilaf. Scatter over the flaked almonds and parsley, then serve.
