Turmeric almond pilaf

Cooking Meat Turmeric almond pilaf

Turn rice from side-show event to star performer with this nutty pilaf.

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Preheat oven to 180°C. Melt butter in a saucepan over medium-high heat until sizzling. Add onions. Cook, stirring, for 2 minutes. Add turmeric and rice. Stir to coat. Pour over stock. Bring to the boil.
  2. Transfer mixture to a 7cm deep, 21cm x 27cm (base) ovenproof dish. Cover with foil. Bake for 20 minutes. Stir through peas. Bake, covered, for a further 5 to 10 minutes or until rice is tender. Stir through almonds, currants, parsley, and salt and pepper. Cool to room temperature. Serve with chicken (see related recipe).

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60g butter
4 green onions, thinly sliced
1 1/2 tsp ground turmeric
2 cups long-grain rice
3 cups Massel chicken style liquid stock
1 1/2 cups frozen peas
100g packet flaked almonds, toasted
1/3 cup currants
2 tbsp flat-leaf parsley leaves, roughly chopped

Adv

Autors
Preparation time
1:00
Cooking time
35
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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