Name: Lemon & tuna pilaf
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 250g (1 1/4 cups) Basmati rice; 27.30 gm olive oil; 1 brown onion, coarsely chopped; 2.50 gm curry powder; 625ml (2 1/2 cups) vegetable or chicken style liquid stock; 20.00 ml finely grated lemon rind; 150g (1 cup) frozen peas; 3 eggs; 1 x 425g can tuna in olive oil, drained; 2 small tomatoes, chopped; 82.50 ml chopped fresh continental parsley; 60ml (1/4 cup) fresh lemon juice

Lemon & tuna pilaf

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Elevate kedgeree with pantry staples for a contemporary twist.

Ingredients:

250g (1 1/4 cups) Basmati rice
27.30 gm olive oil
2.50 gm curry powder
625ml (2 1/2 cups) vegetable or chicken style liquid stock
20.00 ml finely grated lemon rind
150g (1 cup) frozen peas
3 eggs
1 x 425g can tuna in olive oil, drained
2 small tomatoes, chopped
82.50 ml chopped fresh continental parsley
60ml (1/4 cup) fresh lemon juice

Instructions:

Rinse the rice in a fine sieve under cold running water until the water runs clear, then drain.
In a large saucepan over medium heat, warm the oil until shimmering. Sauté the onion for 5 minutes until soft. Stir in the rice and curry powder and cook for 1 minute until fragrant.
Pour in the stock and lemon rind, then cover and bring it to a boil. Lower the heat and simmer for 10 minutes until the liquid is absorbed. Stir in the peas, then take it off the heat. Let it sit, covered, for 5 minutes. Fluff the grains with a fork.
Place the eggs in a small saucepan of cold water. Bring to a boil over high heat, then simmer gently for 7 minutes. Drain, cool under cold running water, peel, and quarter.
Flake the tuna into large pieces using a fork. Combine with rice, tomato, parsley, and lemon juice. Season with pepper, gently stir, top with egg, and serve promptly.

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