Ingredients

1 pack tofu mince
1 tbsp olive oil
2 shallots finely sliced
1 tsp cumin seeds
1 small or half a large tin of chickpeas drained and rinsed
80g ready to eat dried Apricots diced
150g risotto rice
200ml vegetable stock
80g roasted almonds roughly chopped
2-3 tbsp fresh coriander chopped

Pilaf

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Serves 2-3
2/5 difficulty
35-40 minutes minutes 35-40 minutes min

A tasty but simple rice recipe. Good eaten warm and any leftovers can be eaten cold as a salad.

Method

1. Pre-heat the oil over a medium heat and sauté the shallots with the cumin seeds for 2-3 minutes.
2. Add in the chickpeas, apricots and rice, coat well with the oil then stir in the tofu mince. Pour over the stock, bring to the boil reduce heat to a simmer and season to taste, cover with a tight fitting lid. Continue to cook on a low heat for 15-20 minutes without stirring. Have a look and check the rice, add a little more liquid if required.
3. When the rice is cooked turn off the heat, stir through the almonds, cover with a clean cloth and stand for 15-20 minutes. Stir through the chopped coriander and serve.
4. Left-overs can be stored in the fridge and used the next day.