This dish is A.M.A.Z.I.N.G. I could lie and say I made this wonderful creation up myself, but I didn’t. I found it in a magazine. For those blokes reading this and asking ‘where’s the meat,’ there isn’t any, because quite honestly you don’t need it. If your cave man instincts need to be curbed then add some grilled chicken, but trust me when I say you won’t miss it as the spices make it so tasty you won’t even realise you’re eating a low fat, healthy supper.
Makes 4 portions (from Good Food Magazine)
- 2 garlic cloves
- 1 tbsp olive oil
- 1 large onion, quartered and sliced
- thumb sized piece of ginger, chopped
- 1 cinnamon stick
- 1/2 tsp cumin seeds
- seeds from 8 cardamom pods
- 1 tsp each ground turmeric and coriander
- 1 red chilli, halved, deseeded and sliced
- 1 large red pepper, deseeded and sliced
- 100g/4oz freekeh
- 700ml vegetable stock
- 50g/2oz sultanas
- 1/2 pack coriander, chopped
- 40g/ 1 1/2 oz cashew nuts
For the Raita
- 1 clove garlic
- 150 ml pot bio yoghurt
- 1/4 cucumber grated
- 2 tbsp chopped mint
- Chop the garlic and put to one side.
- Heat the oil in a large frying pan and fry the onions and ginger until softened. Stir in the spices and cook for a few seconds to release their aromas. Add the chilli, red pepper and freekeh. Stir briefly and then add the stock and sultanas. Simmer for 15 minutes until the freekeh is tender but still nutty, adding the garlic for the final 2 minutes.
- Meanwhile, make the raita. Grate the garlic into a bowl. Add the yoghurt, cucumber and mint and stir.
- Add the coriander and cashews into the cooked pilau and serve with the raita.
Directions for use: Pack up for lunch and become the envy of the office.