&# 226; cup Greek-style natural yoghurt, to serve 1/2 Lebanese cucumber, sliced with cold water. Bring to the boil, stirring (this helps centre the yolks). Boil for water. Peel. Cut into quarters. heavy-based saucepan over moderately high heat. Cook and stir onion and ginger for 3 minutes or until soft. Add curry powder; cook and stir for 30 seconds or until fragrant. Add the rice; stir to coat in butter mixture. Add the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer, covered, covered, for 12 minutes or until water is absorbed (craters appear on surface). Remove from heat. Stand, covered, for 5 minutes (donâÂÂt lift lid). Stir with a fork to separate grains. and stir for 1 minute or until heated and combined. Serve pilaf with egg, yoghurt
2 Place the eggs in a saucepan; cover
3 Add the tuna, capsicum and juice; cook
Servings 4 servings
- Amount Per Serving
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 1.9g10%
- Cholesterol 127.0mg43%
- Sodium 64.3mg3%
- Total Carbohydrate 25.6g9%
- Dietary Fiber 0.0g0%
- Sugars 25.3g
- Protein 24.3g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
boiling, butter, chilli, cold, drain, fish, fresh, greek, heat, juice, large, lime, long, meanwhile, minutes, oil, recipe, red, refresh, side-dish
