Method
Ingredients
Ingredients
- 240g Tilda Pure Basmati rice
- 2 tbsp oil
- 1 cinnamon stick
- 2 onions, chopped
- 2 carrots, diced
- 1 courgette, diced
- 1 red pepper, diced
- Salt and pepper, to taste
- 1 tsp cumin powder
- 1 x 400g tin chickpeas
- 1 lemon, sliced
- 50g sultana
- 50g toasted flaked almonds
- 1 bunch of fresh parsley, finely chopped
- 4 tbsp of 0% fat Greek Yoghurt
- 1 tbsp harissa paste
Method
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Heat the oil in a pan
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Add the cinnamon stick and allow to infuse for two minutes
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Add the vegetables, season with salt and pepper and cook for 10 minutes until soft
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Rinse rice and run under water till clear, boil for 10 minutes and drain. Add the Tilda Steamed Basmati rice, chickpeas, lemon and sultanas
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Cook on a medium heat for around 5 minutes until heated through
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Add the chopped parsley and fluff the rice with a fork
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Transfer to a serving dish, scatter over the flaked almonds, add dollops of Greek yoghurt and drizzle over the harissa paste
