Name: Calamari, tomato and basil pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 leek, trimmed, halved, washed, thinly sliced; 300.00 gm Basmati rice; 637.50 gm vegetable liquid stock; 800g small calamari hoods, cleaned, cut into strips (see note); 200g grape tomatoes, halved; 82.50 ml shredded fresh basil leaves

Calamari, tomato and basil pilaf

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Savory calamari and grape tomato pilaf, a satisfying one-bowl meal.

Ingredients:

1 leek, trimmed, halved, washed, thinly sliced
300.00 gm Basmati rice
637.50 gm vegetable liquid stock
800g small calamari hoods, cleaned, cut into strips (see note)
200g grape tomatoes, halved
82.50 ml shredded fresh basil leaves

Instructions:

In a large saucepan, heat half of the oil over medium heat. Sauté the leek for 3 to 4 minutes until softened. Add the rice and stir to coat. Pour in the stock, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the liquid is absorbed.
Heat the remaining oil in a large non-stick frying pan over medium heat. Cook calamari for 2 to 3 minutes until just cooked through, then transfer to a large bowl. In the same pan, cook tomato for 2 minutes until softened, stirring occasionally.
Combine the tomato-basil rice mixture with the calamari, mix well, and season with salt and pepper to taste. Serve.

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