- Heat 2 tbs of the oil in a large frying pan and add the onion until softened but not browned.
- Add the carrots, celery, spring onions, chilli and almonds and stir fry for 3 minutes. Place in a bowl and set aside.
- Add the remaining oil to the pan and cook the rice and lentils for 2 minutes until heated through. Add the stock, orange juice and season to taste. Simmer for 2 further minutes.
- Add the vegetables back into the pan and combine to warm through. Serve immediately with fresh bread.
Carrot and Celery Pilaf
#myrecipe
By Pankaj Chandra
May, 10th
585
Servings
6 persons
Cook Time
1 hr
Ingredients
9
- 11
Ingredients
- Vegetable oil 4 tbsp
- Onions 2
- Carrots 3
- Celery sticks 3
- Spring Onions 3
- Green Chilli 1
- Lentils 200g
- Basmati Rice 400g
- Orange juice 50ml
- Vegetable stock 200g
- Salt and pepper
