Chicken, Lentil And Cauliflower Pilaf

1. 1

   Cook the onion and garlic in a heated, oiled large frying pan until the onion softens. Add the paste and cook, stirring, for about 5 mins or until fragrant.

2. 2

   Add the rice, cauliflower and lentils and stir to coat in the onion mixture. Add the stock, water and chicken and bring to a boil. Reduce the heat and simmer, covered tightly, for about 15 mins or until the rice is tender and the liquid has been absorbed.

3. 3

   Remove from the heat and fluff the pilaf with a fork. Stir in the cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.