Cook time is 3hours 45minutes
Total time is 3hours 45minutes
Serve is for 4 people
Estimated cost per serve is 4.16 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1 bunch coriander, leaves roughly chopped
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 red chillies, finely chopped
- 2 limes, fresh juice and zest of 1 of them
- 1 pinch ground allspice
- 350grams basmati rice
- 60grams desiccated coconut
- 3 2/3 cup vegetable stock, hot
- 1 mango, stoned, peeled, and chopped into bite-sized pieces
Nutrition per serving
2400kJ / 575Cal
2400 Kilojoules or 575 Calories
28% of daily energy intake*
Protein
11.2grams
Fat
17.1grams
Carbs
97.0grams
Sugars
25.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light and delicately flavoured pilaf requires gentle cooking, with fresh, fragrant ingredients added just before serving. It makes a perfect summer dish – just right for outdoor dining.
Method
Step 1 of 5
Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook on a low heat for 3-4 minutes until soft. Season with salt and pepper, stir through the garlic, chillies, lime zest, and allspice, and cook for a further 2 minutes.
Step 2 of 5
Stir through the rice, turning it until the grains are thoroughly coated, then stir through half the lime juice and the coconut. Pour in the stock, season again, and bring to the boil.
Step 3 of 5
Transfer everything to the slow cooker, cover with the lid, cook on auto/low for 2-3 hours or until the rice is tender and the liquid has all been absorbed. Stir through the mango and coriander and add the remaining lime juice. Serve with a crisp green salad.
Step 4 of 5
Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook on a low heat for 3-4 minutes until soft. Season with salt and pepper, stir through the garlic, chillies, lime zest, and allspice, and cook for a further 2 minutes.
Step 5 of 5
Stir through the rice, turning it until the grains are thoroughly coated, then stir through half the lime juice and the coconut. Pour in the stock, season again, and bring to a simmer. Partially cover with the lid and leave to cook for 30-40 minutes, stirring occasionally, and topping up with hot stock if needed. Stir through the mango and coriander and add the remaining lime juice. Serve with a crisp green salad.
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