BROCCOLI AND ALMOND PILAF

vegan, lactose free, gluten free & really easy to make

A brown rice pilaf with a hint of curry, containing broccoli, onion, mushrooms and topped with toasted flaked almonds.

 

Serves 2

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 250g (8 oz) easy-cook brown rice
  • 1 teaspoon curry paste
  • 450ml (4 pint) vegetable stock
  • 250g (8 oz) broccoli, broken into florets
  • 250g (8 oz) button mushrooms, halved
  • 30g (1 oz) toasted flaked almonds
  • Seasoning

Method

  1. Heat the oil in a large frying pan. Stir-fry the onion, mushrooms and curry paste for 5 minutes. Add the rice and stir for a further minute.
  2. Pour in the stock and bring to the boil. Stir once, then cover and simmer for 30 minutes. Add the broccoli and mushrooms, cover and simmer for a further 10 minutes. Season to taste and serve sprinkled with flaked almonds.