Name: Spring vegetable pilaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Cuisine: indian
Ingredients: 18.20 gm olive oil; 1 brown onion, chopped; 2 garlic cloves, crushed; 300.00 gm Basmati rice, rinsed; 637.50 gm vegetable liquid stock; 1 carrot, peeled, diced; 125g green beans, trimmed, cut into 3cm pieces; 250.00 ml fresh peas or frozen peas (see Note); 2 tomatoes, chopped; 62.50 ml chopped fresh dill

Spring vegetable pilaf

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Ingredients:

18.20 gm olive oil
1 brown onion, chopped
2 garlic cloves, crushed
300.00 gm Basmati rice, rinsed
637.50 gm vegetable liquid stock
1 carrot, peeled, diced
125g green beans, trimmed, cut into 3cm pieces
250.00 ml fresh peas or frozen peas (see Note)
2 tomatoes, chopped
62.50 ml chopped fresh dill

Instructions:

In a heavy-based saucepan over medium heat, sauté onion and garlic in oil for 5 minutes until soft, stirring occasionally.
Stir in the rice and cook for 5 minutes until it's nicely coated in the flavorful oil and onion mixture.
Pour in flavorful stock, then bring to a vigorous boil. Lower the heat, cover the pot, and let it simmer gently for 8 minutes.
Lay carrot, beans, and peas on rice without mixing. Cover and cook for an additional 8 minutes. Remove from heat and let it sit, covered, for 5 minutes to let the rice soak up the liquid.
Gently fold in tomatoes, dill, and a touch of pepper into the rice mixture using a fork. Portion into bowls and enjoy.

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