Happy Wednesday… a new recipe – lemon and herb pilaf

rice

Last night we were looking at each other blankly hoping for dinner inspiration… know the feeling ????

A trip to the vege garden provided lemons, herbs, salad leaves, celery and tomatoes. What to do ????

We ended up with a big salad, lemon and feta pilaf, hommous and roasted veges. Not bad for an off the cuff, midweek dinner.

Try this simple pilaf. It’s on the table in under 20 minutes and you can make up the rest while it’s cooking. It’s even easier if you have a rice cooker.

Lemon pilaf

1 1/2 cups jasmine or basmati rice
1 lemon cut into slices
1 1/2 cups vegetable stock
1 clove garlic

Place the rice and stock into the rice cooker. Place the lemon slices on top and pop the whole unpeeled garlic clove on top. Set to cook.

If you don’t have a rice cooker simply place the rice and stock in a saucepan and bring to the boil. Reduce heat to the lowest possible temperature place the lemon slices and garlic on top. Cover and leave to simmer away for 12 minutes or until all the stock has been absorbed. Lift out the lemon slices and discard. Lift out the garlic clove, peel, squash and mix into the rice.

Once cooked mix through : big handfuls of herbs – be generous, it makes all the difference – we used basil, parsley and chives.

Squeeze over the juice of 2 lemons and stir in a couple of handfuls of cashews or pine nuts.
Lastly add 1/2 block of feta (optional but yummy).

Voila !

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