Cauliflower and sun-dried tomato pilaf

  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Serves:2-4


    1 small cauliflower, cut into very small florets
    1 tbsp olive oil
    1 small aubergine, diced
    25g toasted flaked almonds
    125g sundried tomato paste
    250g pack LOVE Life Spelt, Quinoa, Red Rice and Wild Rice
    Roughly chopped fresh flat-leaf parsley (optional)


    1. Cook the cauliflower in boiling water for 3-4 minutes, or until just tender, then drain, reserving 100ml of the cooking liquid.
    2. Meanwhile, heat the oil in a large pan and fry the aubergine for 4 minutes.  Add the almonds, tomato paste and cauliflower with the reserved cooking liquid and stir-fry for 1-2 minutes.
    3. Cook the mixed grain pouch according to pack instructions, stir into the cauliflower and season to taste.  Scatter with chopped parsley, if using.

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