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Give your rice sides a mega flavor boost with these clever and easy recipes!

Rice and lentil pilau

Description: Rice and lentil pilau

Rice and lentil pilau

 

·         Serves 6

·         Prep 10 minutes

·         Cook 25 minutes

Ingredient

·         2 tablespoons vegetable oil

·         1 large brown onion, halved, thinly sliced

·         2 garlic cloves, crushed

·         2 teaspoons garam masala

·         1½ cups basmati rice

·         3 cardamom pods, bruised

·         8 fresh curry leaves

·         1 cinnamon stick

·         400g can lentils, drained, rinsed

·         ¹⁄³ cup currants

·         ¼ cup flaked almonds, toasted

·         ¼ cup fresh coriander sprigs

Recipe

1.    Heat oil in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and garam masala. Cook, stirring, for 1 minute or until fragrant. Add rice, 2½ cups cold water, cardamom, curry leaves and cinnamon. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is almost absorbed and rice is just tender.

2.    Add lentils. Stir to combine. Set aside, covered, for 5 minutes or until liquid is absorbed and rice is tender. Remove and discard cardamom pods and cinnamon stick.

3.    Add currants. Season with salt and pepper. Toss gently to combine. Serve sprinkled with almonds and coriander.

 

Nutrition: (per serve) 1335kJ; 8.8g fat; 1g sat fat; 7.1g protein; 51.4g carbs; 3.5g fibre; 0mg chol; 140mg sodium.

Cook’s note Use a heavy-based pan to help stop rice sticking to the base.

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