Edamame and Vegetable Pilaf
Serves 4
  • 1 cup (240ml) of long grain rice
  • 2 cups (480ml) of chicken or vegetable stock
  • 1 onion, finely chopped
  • 1 carrot
  • 1 red pepper
  • 1 clove of garlic, crushed
  • 1 cup of fcooked edamame beans
  • 1 teaspoon of cumin seeds
  • ½ teaspoon of turmeric
  • 2 teaspoons of ghee (or other oil of choice) (4 syns)
  • salt and black pepper to season
  • some fresh coriander to serve
  1. Add the carrot to a mini food processor and pulse the blade till finely chopped, remove and set aside.
  2. Add the red pepper to the mini food processor and pulse till finely chopped. Add to the carrot.
  3. Add the ghee to a large deep frying pan over a medium high heat.
  4. Add the onion, cumin seeds and turmeric and fry till softened.
  5. Add the garlic and fry for a further few mins.
  6. Add the rice, carrot, edamame, red pepper, some salt and pepper and mix well to combine.
  7. Pour in the stock, bring to a boil, then reduce heat and cover, allow to simmer till liquid is almost absorbed and then turn off heat, but leave the lid on for 10 mins for the steam trapped underneath to continue to cook the rice. (don't be tempted to stir rice when cooking)
  8. Serve topped with some fresh chopped coriander
Recipe by Slimming Eats at https://www.slimmingeats.com/blog/edamame-and-vegetable-pilaf