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Leek, pea and coriander pilaf
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate weeknight dinners with this make-ahead side dish that complements any main course. Perfect for busy schedules, giving you more time to enjoy a delicious meal.
Ingredients:
  • 30g butter
  • 1 leek, trimmed, halved, thinly sliced
  • 200.00 gm jasmine rice
  • 510.00 gm vegetable liquid stock
  • 125.00 ml frozen baby peas
  • 125.00 ml fresh coriander leaves, chopped
  • Fresh coriander sprigs, to serve
Instructions:
  • In a medium saucepan, melt butter over high heat then add leeks. Stir and cook for 5 minutes until the leeks become golden and very tender.
  • Combine rice with flavorful stock, bring to a vigorous boil, then lower the heat to gentle simmer. Keep covered for 15 to 18 minutes until rice is tender and liquid is absorbed. Let rest off the heat before serving.
  • Stir in peas, cover, and let stand for 5 minutes. Then stir in chopped coriander. Serve garnished with fresh coriander sprigs.

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