Leek, pea and coriander pilaf

We think wonderful meals shouldnt end with the weekend. Perfect for rounding out your mains, this savvy side dish can be prepped a little in advance to make life easier on busy weeknights when youre short on time and ideas. (See notes for more).

Recipe «Leek, pea and coriander pilaf» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 30g butter, 1 leek, trimmed, halved, thinly sliced, 1 cup jasmine rice, 2 cups Massel vegetable liquid stock, 1/2 cup frozen baby peas , 1/2 cup fresh coriander leaves, chopped, Fresh coriander sprigs, to serve .

Ingredients:

• 30g butter 
• 1 leek, trimmed, halved, thinly sliced 
• 1 cup jasmine rice 
• 2 cups Massel vegetable liquid stock 
• 1/2 cup frozen baby peas 
• 1/2 cup fresh coriander leaves, chopped 
• Fresh coriander sprigs, to serve 

Instructions

1. Melt butter in a medium saucepan over high heat. Add leek. Cook, stirring, for 5 minutes or until leek is golden and very tender.
2. Stir in rice. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 to 18 minutes or until rice is just tender and all stock has been absorbed. Remove pan from heat.
3. Add peas. Stir to combine. Cover. Stand for 5 minutes. Stir in chopped coriander. Serve sprinkled with fresh coriander sprigs.