Brown rice and potato pilaf

The double carbs are the key to the magic of this pilaf. The two basic ingredients combine to create an opulent and luxurious texture. Perfect with labneh, mushrooms, sweet herbs and chilli butter, spinach, pine nuts and sultanas, lamb chops , duck breasts with walnut and pomegranate sauce , roast chicken with fenugreek and coriander marinade – all from Moro Easy

Serves 4

75g butter
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground allspice or baharat
2 leeks (white parts only) thinly sliced
500g potatoes, peeled, cut into 1.5cm cubes and tossed with 1 teaspoon salt
250g brown rice
700ml hot vegetable stock (2 tablespoons Marigold vegetable powder mixed with boiling water)
4 tablespoons crispy fried onions
150g Greek yoghurt, mixed with 1 garlic clove, crushed with a little salt

In a medium heavy-based saucepan, heat the butter over a medium heat. When it foams, add the cinnamon and allspice, fry for 30 seconds, then add the leeks and a pinch of salt and black pepper. Fry for 12–15 minutes, stirring occasionally, until the leeks are soft and sweet.

Add the potatoes and rice, stir well, then pour over the hot stock. Cover with a circle of baking paper and a lid and simmer gently for 30–40 minutes, or until the potatoes and rice are cooked. Remove from the heat, check for seasoning and let it rest for 5 minutes, then serve with the crispy onions on top and the yoghurt on the side.

Recipe from Moro Easy.
Published by Ebury.