Kipper and cauliflower pilaf recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Modern Australian
  • Servings: Serves 4
  • Cooking Time: Less than 30 minutes
  • Course: Lunch, Main

Kipper and cauliflower pilaf

Ingredients

1 tablespoon canola oil
1 tablespoon flaxseed oil
1 onion, finely chopped
1 tablespoon curry powder
1 ½ cups (300g) basmati rice
3 ¾ cups (930ml) chicken stock
200g cauliflower florets
150g baby green beans, trimmed, halved
210g smoked kipper fillets (see tip)
1 cup chopped coriander leaves
lemon wedges, to serve

kJ 1975, fat 14g, sat fat 2g.

Preparation

1. Heat oils in a large saucepan on medium. Cook onion for 5 minutes, stirring until soft. Stir in curry powder and cook for 30 seconds, until fragrant. Stir in rice and cook for 1 minute, until rice is well coated with flavour. Stir in stock, cauliflower and beans. Increase heat to high and bring to boil. Reduce heat to medium and cook, covered, for 5 minutes.

2. Add fish and cook covered for another 5 minutes, until rice is tender and stock is absorbed. Stir through coriander and serve with lemon wedges.

If you enjoyed this Kipper and cauliflower pilaf recipe then browse more Modern Australian recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

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Hot Tips

Washing rice

Rinsing long-grain white rice before cooking removes excess starch, thus helping the rice cook more evenly and be less sticky. Some specialty rice, such as basmati, is always rinsed and soaked before cooking to obtain separate, perfectly cooked grains. However, other rice, such as Arborio, prized for its starchiness in risotto, is never rinsed.

Glossary

Unsweetened chocolate

Chocolate with no added sugar. Generally composed of 55 percent cocoa butter and 45 percent chocolate mass from the bean. Also known as baking chocolate.

 
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