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Oriental Fruit and Vegetable Pilaf

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 188 kcal

Ingredients
 

  • 200 g Rice
  • Salt
  • 2 Onions
  • 1 Clove of garlic
  • 50 g Dried apricots
  • 50 g Raisins
  • 50 g Dates
  • 200 g Seitan
  • 1 bunch Parsely
  • 5 tbsp Olive oil
  • 50 g Almond sticks
  • 450 ml Vegetable broth
  • 2 tbsp Tomato paste
  • 1 tbsp Honey
  • 500 g Red pointed pepper
  • 400 g Natural yoghurt
  • 1 bunch Spring onions

for the spice mix:

  • 1,5 tsp Sweet paprika
  • 1,5 tsp Ground coriander
  • 1,5 tsp Ground cumin
  • 0,5 tsp Chilli flakes
  • 1 tsp Cinammon
  • 2 tsp Ras El Hanout

Instructions
 

  • Boil the rice in 400 ml salted water over medium heat in a closed saucepan for about 10 minutes. Chop all the dried fruits. Finely dice the onions and garlic.
  • Cut the seitan into cubes. Finely chop the parsley. Mix all the spices for the spice mixture.
  • Heat 3 tablespoons of oil in a pan and sauté the onions, garlic and seitan for a few minutes. Stir in the almonds and spice mixture. Stir in the tomato paste and sauté briefly. Deglaze with the vegetable stock. Stir in honey.
  • Add the rice and let everything simmer over a low heat for about 10-15 minutes until the liquid is absorbed.
  • Quarter the pointed peppers lengthways, remove the seeds and simmer them with the remaining oil in a grill pan for about 7 minutes on both sides over medium heat. Then set aside.
  • For the dip, mix the yogurt with half of the parsley and salt. Add other herbs or spices as you like.
  • Cut the spring onions into fine rings. Fry the rice over high heat for 5 minutes so that a crust forms on the bottom of the pan. Scrape this off with the spatula and turn the rice. Repeat this process a few times until the rice is slightly brown.
  • Serve the rice with paprika and yogurt dip.

Nutrition

Serving: 100gCalories: 188kcalCarbohydrates: 17.1gProtein: 4.8gFat: 11.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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