 |
All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers
|
It's another pantry throw-down!! if you don't know what I mean, let me explain briefly. I love using up what I already have in the cup-board, fridge or freezer at home. And sometimes (ok, well most of the time) this is how I generate many of my recipes. I was given a book to record these happy little accidents (recipes) after I created so many and couldn't reproduce them to the initial standard-they were still good just always taste different. So, hence the 'Pantry throw-down' - I've been told to coin the title for my book.
This is such an easy dish to prepare, instead of ordering a take out why not whip up this little beauty! It would probably take the same time for it to arrive and this way you know what is in it. Another great thing about this dish, is that you can use it in left overs as it gets better overnight, and by adding some meat of your choice you have an all in one meal! Throw a bit of salad on the side and you have dinner in less than 30 minutes.
This meal is channelling some Persian influence with the Sumac spice, don't let the simplicity fool you though. It is packed with nutrients and tastes great! And you can adjust the fat and vegetable content to your liking or depending on the range you have access to. Chickpeas would also work great in this and by omitting the chicken you can easily have a meal suitable for a vegan or vegetarian.
Vitamin C, A, B1, B6, Manganese, Selenium
Manganese, Sodium, Phosphorus, Folate
Vitamin K, B3, B2, Copper, Iron, Zinc, B5
Let's get started!!
Sumac Pilaf Rice
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Ingredients
serves 4
- 1 tablespoon sumac (plus extra for dusting)
- 1 medium red onion
- 2 cloves garlic
- 1 tablespoon vegetable oil
- 1 1/2 cups of rice (washed and dried)
- 4 tablespoon frozen sweetcorn
- 3 tablespoon frozen peas
- 550 ml vegetable stock ( 1 stock cube + 550 ml hot water)
- left over chicken (use whatever protein you have, tinned tuna, or chickpeas)
- Handful chopped coriander
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #
Preparation
Peel and chop the onion and garlic roughly, heat the oil in a frying pan and add the onion and garlic. Sauté on gentle heat for 10 minutes till the onions soften and start turning translucent.
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Next add the washed rice and coat each grain with the oil from the pan, this will ensure you get fluffy rice with each grain separate.
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the sweet corn, frozen peas, and sumac powder, stir well
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Add the vegetable stock, simmer on low-medium heat for 20 minutes covered
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
In the meantime you can easily whip up a simple salad using whatever salad type veg you have in the fridge
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
I had radish, cucumber and carrot, sliced with a mandolin and sprinkled with some sumac.
Done!
Bon Appétit!!
 |
| All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!
***Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: dairy free, Egg free, Gluten free, Home, Nut free, Recipe List, Soy free, Waste Not Want Not: Wednesdays
