Written by Catherine Saxelby
on Wednesday, 21 April 2010.
Tagged: dairy-free, dinner, easy, egg-free, healthy cooking, healthy recipe, kids, main course, meat, moderate
This is a simple and tasty pilaf that goes well with just about any kind of red meat. It's quick to make and works with quinoa or pearl barley too.
One serve = 3375 kJ (804 Cals), 28 g fat (includes 8 g saturated fat ), 75 g carbohydrate (includes 14 g sugars), 3 g fibre , 230 mg sodium. Read our nutrition rating system.
1. Dry roast the pine nuts in a non-stick fry pan over low heat for 4-5 minutes, giving them an occasional gentle swish so as not to burn. Remove from heat and set aside for later.
2. Heat the oil and capsicum in a medium pan over medium heat. Cook onion for 5 minutes, stirring until soft. Add rice and stir to coat. Add stock and currants and bring to the boil. Reduce heat to medium, cover and cook for around 15 minutes, until liquid is absorbed and rice is tender. Stir through parsley and the roasted pine nuts.
3. Meanwhile, heat a chargrill pan and spray with oil. Add the cutlets and cook for 4-5 minutes. Turn once during cooking. Alternatively you can barbecue or grill the cutlets.
4. Arrange the pilaf on the plate, top with cooked cutlets and serve with a wedge of lime.
© 2024 Foodwatch Australia. All rights reserved
Author photo by Kate Williams
Website by Joomstore eCommerce