Lemon, pea and broccoli pilaf

Serves: 4

Time to make: 40 mins

Ingredients

2 teaspoons olive oil
1 medium-sized onion, finely chopped
2 stalks celery, trimmed, finely diced
2 cloves garlic, minced
2 teaspoons finely grated zest of lemon
1 cup (220g) basmati rice
½ cup white wine
1 ½ cups liquid salt-reduced vegetable stock
½ large head broccoli (about 350g), trimmed, cut in florets
1 cup frozen peas, thawed
2 tablespoons chopped fresh flat-leaf parsley
¼ cup slivered almonds, lightly toasted

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Instructions

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1 Set a large saucepan (that has a lid) over a medium heat. Add oil and heat. Add onion and celery. Cook, stirring, for 5 minutes or until onion is soft. Add garlic and lemon zest. Cook, stirring, for 1 more minute.

2 Add rice. Stir to coat. Add wine. Simmer until almost evaporated. Add stock with 1 cup water and bring to the boil. Reduce heat to low, cover with lid and simmer for 12 minutes. Add broccoli and peas then cover and simmer for 3 more minutes. Remove from heat, cover and leave to steam for 2-3 more minutes.

3 Add parsley to rice, season with black pepper and fluff with a fork. Garnish with almonds and serve.

Variations

To include meat, add 400g of thinly sliced chicken breast with the onion at step 1.
Make it gluten free: Use gluten-free stock.

Nutrition Info (per serve)

Calories 328 cal

Kilojoules 1370 kJ

Protein 11 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 7 g

Sodium 430 mg

Calcium 80 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.