ZUCCHINI & MUNG BEAN PILAF
So good- served hot or cold
1 large red onion- thinly sliced
Salt and pepper
2 medium zucchini- cubed
1 Tablespoon of yellow mustard seeds
1 Tablespoon of fennel seeds
180grams dried mung beans- soak in filtered water for 15mins prior to cooking
180grams brown basmati rice
500ml vegetable stock (I used San Elk brand- use any organic brand)
1 large garlic clove- minced. More if you like- there can never be too much garlic in my world.
½ cup pine nuts- you may add more
1 handful of raisins- you may add more
Gently heat olive oil to a large pan, add onion and lightly fry until translucent
Add garlic, cook slightly, before adding zucchini- fry on low-medium heat until zucchini starts to soften
Into a small separate fry pan- gently heat olive oil, add mustard and fennel seeds- once seeds start to pop, add to onion mix in larger pan.
Drain your mung beans, add mung beans and basmati rice to large pan
Add vegetable stock, salt and pepper- stir until well combined
Simmer on low heat for 30mins- stir intermittently.
Once pilaf is cooked well and you are ready to serve, add raisins and pine nuts- mix through
Squeeze lemon over the top, serve alone or with fresh greens on the side