Cowpea Pilaf served with Herb and Garlic Yoghurt

Name: Cowpea Pilaf served with Herb and Garlic Yoghurt
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: South African
Ingredients: drizzle olive oil; 2 large onions peeled and cut into rings; 3 carrots peeled cut into chunks; 3 garlic cloves peeled crushed; 2 bay leaves; 5 cardamom pods; 1 tsp fennel seeds; 1 tbsp ginger grated; 1 packet (50 g) Knorr mild breyani rice mate; 125 ml tomato passata; 750 ml Knorr vegetable stock pots; 400 g black eyed peas (cowpeas) boiled drained finely chopped; 250 g plain yoghurt; handful fresh parsley roughly chopped; handful fresh coriander chopped; 1 lemon juiced to taste; Robertsons Atlantic sea salt, to taste

4 People
60 min.
intermediate

Featuring our Future 50 Foods ingredient – cowpea. Fragrant, savoury and perfectly spiced, our pilaf recipe uses Knorr Rice Mate Mild Breyani for that great tasting Indian curried rice. Balance it with a refreshing flavoured yoghurt for a scrumptious meal.

Ingredients

drizzle olive oil
2 large onions peeled and cut into rings
3 carrots peeled cut into chunks
3 garlic cloves peeled crushed
2 bay leaves
5 cardamom pods
1 tsp fennel seeds
1 tbsp ginger grated
1 packet (50 g) Knorr mild breyani rice mate
125 ml tomato passata
750 ml Knorr vegetable stock pots
400 g black eyed peas (cowpeas) boiled drained finely chopped
250 g plain yoghurt
handful fresh parsley roughly chopped
handful fresh coriander chopped
1 lemon juiced to taste
Robertsons Atlantic sea salt, to taste

Cooking Method

For the breyani, heat a drizzle of olive oil in a large pot placed over medium heat. Add the onions, carrots, 3 peeled and crushed garlic cloves, bay leaves, cardamom pods, fennel seeds and freshly grated ginger, and sauté until the onions are golden brown, about 10 minutes.
Add the contents of the Knorr Rice Mate Mild Breyani meal kit and stir until well combined.
Add the tomato passata and vegetable stock. Simmer, covered, over low heat until the rice is cooked, stirring occasionally, about 20 - 30 minutes.
Add the boiled and drained cowpeas and stir until combined. Keep warm until ready to serve.
For the herb-and-garlic yoghurt, combine the 1 peeled and finely chopped garlic clove with the remaining ingredients in a small bowl.
Serve the pilaf with a dollop of the herb-and-garlic yoghurt.