Lentil, Rice and California Prune Pilaf

Makes: 4Prep Time: 15 minsCook Time: 20 minutes


  • 1 tbsp olive oil
  • 1 clove garlic, peeled and sliced
  • ¼tsp ground turmeric
  • 175g Basmati rice
  • 400ml vegetable stock, hot
  • Pinch of salt
  • 100g broccoli florets
  • 100g California Prunes, chopped
  • 400g can, green lentils, drained and rinsed
  • 1tbsp freshly chopped parsley


  1. Heat the oil in a pan and sauté the onion for 3–4 minutes.
  2. Add the garlic and turmeric and stir-fry for another minute.
  3. Add the rice and stir well to coat with the spice.
  4. Pour in the stock, add a pinch of salt and bring to the boil. Cover and simmer for 5 minutes.
  5. Quickly take off the lid and add the broccoli and California Prunes – do not mix them in. Cover and simmer for another 5 minutes.
  6. Turn off the heat, stir in the lentils, cover again and leave to rest for 3–4 minutes.
  7. Stir in the chopped parsley.