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Veggie pilaf with toasted nuts & feta
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Total Time:
35 minutes
Fluffy rice pilaf with crunchy pistachios, tangy feta, and sweet dried fruit, steamed to perfection for maximum flavor and fluffiness. Just cover and let it steam without peeking for the secret to perfect rice.
Ingredients:
  • 1 leek
  • 1 carrot
  • 1 bunch of fresh flat-leaf parsley (15g)
  • 75 g dried cranberries and raisins
  • 300 ml vegetable stock
  • ½ teaspoon turmeric
  • 150 g basmati or jasmine rice
  • 1 lime
  • 20 g shelled pistachios
  • 50 g feta cheese
  • 2 tablespoons yoghurt
Instructions:
  • Peel and finely slice the garlic, leek, and carrot. Chop the parsley leaves and stalks. Heat oil in a large non-stick pan, add vegetables and parsley stalks, cook covered for 10 minutes until softened. Chop the dried fruit. Simmer stock in a separate pan. Add turmeric and rice to cooked vegetables, then add the fruit. Fry for a couple of minutes, pour in stock, and bring to a boil. Cook covered for 15 to 18 minutes until rice is tender. Toast nuts in a frying pan until golden, then chop. Add chopped parsley leaves, lime zest, juice, and season the pilaf. Divide into plates, top with nuts, feta, and yoghurt before serving.

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