This easy veggie pilaf recipe is ideal for meat-free Mondays. Loaded with vegan sausages and fresh coriander, it’s a filling and tasty dish you’ll make over and over.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes, + standing time
+ standing time
Ingredients
2 tbs olive oil
1 large brown onion, thinly sliced
2 garlic cloves, crushed
1 tsp ground turmeric
⅔ cup (145g) brown basmati rice
2 cups (500ml) vegetable stock
400g can lentils, rinsed, drained
¼ cup (35g) currants
300g pkt Coles Australian Superfood Stir-Fry
300g pkt kale and cashew vegan sausages
Coriander sprigs, to serve
Coconut yoghurt, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3-4 mins or until onion softens. Add garlic and turmeric and cook for 30 secs or until aromatic. Add the rice and stir to combine.
Step 2
Add stock, lentils and currants to the onion mixture in the pan and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15 mins or until rice is tender. Add the stir-fry vegetables and use a fork to gently toss until the vegetables are just tender. Cover and set aside for 2-3 mins to steam. Season.
Step 3
Meanwhile, spray a separate large non-stick frying pan with olive oil spray. Cook the sausages following packet directions or until light golden.
Step 4
Divide the rice mixture and sausages among serving plates. Sprinkle with coriander. Serve with the yoghurt.
