Saffron & Chickpea Pilaf
Ingredients
40g low fat spread
1 medium onion, halved and finely sliced
½ tsp saffron threads
400g Basmati rice
3 cups chicken stock
400g can chickpeas, rinsed and drained
Salt & freshly ground pepper
2 tbsp fresh parsley, chopped
Method
Melt low fat spread in a *Le Creuset 30cm Buffet Casserole over medium heat, add onion and saffron and cook stirring for 6 minutes or until onion is soft. Add rice to saucepan and stir to coat. Pour in stock and chickpeas and bring to the boil. Reduce heat and simmer covered for 20 minutes or until rice is soft and stock is absorbed. Set aside covered for 5 minutes. Season to taste with salt and freshly ground black pepper, stir through parsley and serve.
SERVES 8
*Le Creuset 30cm Buffet Casserole available in Cherry Red or French Blue. RRP $389.00
