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Calamari, tomato and basil pilaf

by wiki
10 April, 2019
in Dinner
0
Calamari, tomato and basil pilaf
Calamari, tomato and basil pilaf
  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

This tasty pilaf with calamari and grape tomatoes is complete meal in one bowl.

Ingredients

  • 2 tablespoons olive oil
  • 1 leek, trimmed, halved, washed, thinly sliced
  • 1 1/2 cups Basmati rice
  • 2 1/2 cups Massel vegetable liquid stock
  • 800g small calamari hoods, cleaned, cut into strips (see note)
  • 200g grape tomatoes, halved
  • 1/3 cup shredded fresh basil leaves

Method

  • Step 1
    Heat half the oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until softened. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to low. Cover with lid. Cook for 10 minutes or until liquid is absorbed.
  • Step 2
    Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook calamari for 2 to 3 minutes or until just cooked through. Transfer to a large bowl. Add tomato to pan. Cook, stirring, for 2 minutes or until softened.
  • Step 3
    Add tomato, basil and rice mixture to calamari. Stir to combine. Season with salt and pepper. Serve.

Nutrition

  • 1917 kj

    Energy

  • 10.4g

    Fat Total

  • 1.8g

    Saturated Fat

  • 2.4g

    Fibre

  • 23.1g

    Protein

  • 199mg

    Cholesterol

  • 1190mg

    Sodium

  • 66.1g

    Carbs (total)

All nutrition values are per serve

Notes

Calamari hoods are also available already cleaned. You’ll need 400g for this recipe.

Related Video

  • Author: Jenny Fanshaw
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas

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