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Cauliflower and egg pilau

  • 4servings
  • 500calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, H, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1tbsp vegetable oil

  2. 1 red onion, peeled and finely sliced

  3. 250g (8oz) basmati and wild rice mix

  4. 1tbsp Balti or Korma curry paste

  5. 1 vegetable stock cube

  6. 1 cauliflower, cut into small florets, with some of the smaller leaves

  7. 100g (3 1/2oz) green beans, chopped

  8. A handful of roasted Marcona almonds

  9. Salt and freshly ground black pepper

  10. 2 hard-boiled eggs, peeled and quartered

  11. Generous handful of fresh coriander, roughly chopped

  12. About 15g ( 1/2oz) butter, melted

Instructions Jump to Ingredients ↑

  1. Put the oil and onion in a large pan and cook for a few minutes until softened. Add the rice and curry paste and stir well.

  2. Pour in 600ml (1 pint) boiling water, crumble in the stock cube and add the cauliflower florets. Bring to the boil, cover and simmer gently for 10 mins.

  3. Next, add the green beans and the leaves from the cauliflower and cook, half-covered, for another 10 mins or until the rice is tender and the liquid just absorbed.

  4. Add the almonds, season to taste, then arrange hard-boiled eggs on top.

  5. Add the coriander leaves to the melted butter and spoon the hot herb butter over the rice. Serve with plain yogurt and poppadoms.

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