This pilaf is made with brown rice, which not only has more fibre than white rice, but gives the dish a lovely nutty flavour.
225g brown rice
200g bite-size broccoli florets
2 tablespoons olive oil
1 onion, grated
2 garlic cloves, minced
100g chestnut mushrooms, chopped
100ml white wine
Juice of half a lemon
50g toasted pine nuts
Sea salt and freshly ground black pepper (optional)
Cook the rice according to the packet instructions.
Cook the broccoli in a large pan of boiling water for 2-3 minutes or until just tender. Drain and run under cold water to stop the cooking. Set aside.
Meanwhile, heat a large frying pan and add the olive oil. When hot add the onion and garlic and cook for 5 minutes. Add the mushrooms and cook for a further 5 minutes or until all the cooking juices have evaporated.
Add the white wine and lemon juice and allow it to bubble for 2 minutes to allow the alcohol to evaporate.
Add the broccoli and rice to the pan and cook, stirring frequently until the rice is piping hot. Stir in the pine nuts and season with salt and pepper. Serve straight away.
Our Mild Chicken Tikka is the perfect way to introduce little foodies to the exciting world of spices. We've made this yummy curry with bite-size pieces of tender chicken in a mildly-spiced tomato and coconut sauce, and served it with a side of soft long grain rice. Little ones will love having a go at mixing the rice into their curry, so it's just the way they like it. Serve with chopped mango and cucumber on the side for a delicious and nutritious toddler tea.