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Brown Rice and Potato Pilaf

There is a subtle decadence in the simplicity of this rice and potato dish. Hearty and substantial, it can be enjoyed alone topped with crispy onions and Greek yoghurt, or as a side to a variety of dishes.

From the book

Samuel & Samantha Clark

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Moro Easy

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Introduction

The double carbs are the key to the magic of this pilaf. The two basic ingredients combine to create an opulent and luxurious texture. Perfect with labneh, mushrooms, sweet herbs and chilli butter, spinach, pine nuts and sultanas, lamb chops, duck breasts with walnut and pomegranate sauce, roast chicken with fenugreek and coriander marinade.

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Ingredients

75g butter
1½ tsp ground cinnamon
1½ tsp ground allspice or baharat
2 leeks (white parts only), thinly sliced
500g potatoes, cut into 1.5cm cubes and tossed with 1 tsp salt
250g brown rice
700ml hot vegetable stock (2tbsp Marigold vegetable powder mixed with boiling water)
4 tbsp crispy fried onions
150g Greek yoghurt, mixed with 1 garlic clove, crushed with a little salt

Essential kit

You will need: a medium heavy-based saucepan.

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Method

In a medium heavy-based saucepan, heat the butter over a medium heat. When it foams, add the cinnamon and allspice, fry for 30 seconds, then add the leeks and a pinch of salt and black pepper. Fry for 12–15 minutes, stirring occasionally, until the leeks are soft and sweet.

Add the potatoes and rice, stir well, then pour over the hot stock. Cover with a circle of baking paper and a lid and simmer gently for 30–40 minutes, or until the potatoes and rice are cooked. Remove from the heat, check for seasoning and let it rest for 5 minutes, then serve with the crispy onions on top and the yoghurt on the side.

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Moro Easy

A celebration of Spanish and North African flavours, Moro Easy takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. Starting as it means to go on with a chapter of delicious morsels on toast (think slow-cooked minty courgettes with a sliver of nutty jamón and a generous drizzle of olive oil), Moro Easy moves on to recipes for egg and dairy-based dishes, simple salads, easy vegetables, rice, grains and pulses, fish, meat, one-pot recipes and simple desserts. At once simple and stylish, this versatile collection of 120 sun-soaked recipes not only promises ideas for quick lunches and simple suppers but can be relied on for plenty of inspiration for your next dinner party menu too.

Available to download for 99p. UK customers only.

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From the book: Moro Easy

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