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Recipe

Macadamia and kumara pilaf

Jul 31, 2011 2:00pm
  • 25 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Macadamia and kumara pilaf
  • 1/4 cup macadamia oil or olive oil
  • 1 sweet potato, peeled, cubed
  • 1 cup macadamias, chopped, plus extra to serve
  • 1 finger eggplant, sliced
  • 1 onion, chopped
  • 1 clove clove, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 1/2 cup long-grain rice
  • 3 cup vegetable stock
  • 1/2 cup black olives
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/4 cup currants
  • 1/4 cup parsley leaves, plus extra to serve
  • 1/2 lemon, juice
  • plain yoghurt, to serve

Method

Macadamia and kumara pilaf
  • 1
    In a large saucepan, heat oil on high. Reduce to medium-high heat and saute potato, nuts, eggplant, onion and garlic for about 2-3 minutes, or until beginning to brown. Add spices and cook, stirring, for about 1-2 minutes, or until fragrant.
  • 2
    Blend in rice and cook, stirring, for 1 minute. Add stock, turn heat up to high and bring to the boil. Reduce the heat to low. Simmer, covered, for about 15-20 minutes, or until all the liquid is absorbed.
  • 3
    Stir through olives, tomato, currants, parsley and juice. Season to taste. Serve with yoghurt.

Notes

This pilaf is a delicious accompaniment to char-grilled chicken or lamb.

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