Dinner ideas


Try this traditional, triple-tested pilaf by the Australian Women's Weekly for a classic, healthy and exotic vegetarian dish full of wonderful spices and flavour.
PilafAustralian Women's Weekly



1.Wash the rice several times, cover with cold water in a bowl and leave to sit for 20 minutes. Repeat with the lentils.
2.Put the saffron threads in the boiling water.
3.Heat the oil in a heavy-based casserole dish over a high heat and cook the onion and leek until soft and transparent. Add the carrots, zucchini, tomato, bay leaf, cinnamon, saffron and its liquid, and season generously with sea salt and freshly ground black pepper. Stir, then cover and simmer for 5 minutes.
4.Drain the rice and lentils, and stir them gently through the vegetables. Add stock. Cover and simmer for about 15 minutes.
5.Remove from the heat, take the lid off the dish, place a clean tea towel over the casserole dish and replace the lid. Leave in a warm place for 20 minutes.
6.Spoon the rice onto a large serving platter and sprinkle with the parsley.

Not suitable to freeze or microwave.


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