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Baby pea pilaf

 
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Photographer: Louise Lister. Stylist: Yael Grinham
Photographer: Louise Lister. Stylist: Yael Grinham

Serving size: Serves 10 or more
Cuisine type: Middle Eastern
Cooking time: Less than 30 minutes
Special options: Low cost / value
Course: Side dish
Favourite flavours: Easy recipes

Baby pea pilaf
INGREDIENTS

1 small chicken stock cube
2 cups (500ml) boiling water
1 tablespoon vegetable oil
50g butter, chopped
1 small (80g) white onion, sliced thinly
2 cups (400g) basmati rice, rinsed, drained
6 green onions (green shallots), sliced thinly
500g frozen baby green peas, thawed
1 cup fresh flat-leaf parsley, chopped coarsely
½ cup (80g) toasted almond kernels, chopped coarsely
METHOD

Combine crumbled stock cube and the measured boiling water in a heatproof jug; stir until dissolved.

Heat oil and butter in a large wide-based saucepan; add white onion, cook, stirring, until onion is soft. Add rice; cook, stirring, for 1 minute. Add stock; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes.

Stir in green onion and peas; cook, covered, for a further 4 minutes or until liquid is absorbed and rice is tender.

Fluff pilaf with a fork, stir in parsley; serve sprinkled with nuts.
 
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