Seven Spice Pilau with Coriander

150g basmati rice
3 medium eggs
30g Lurpak lighter
Handful fresh coriander, chopped
3 tsp Schwartz Stir Fry Thai 7 Spice Seasoning
½ tsp ground turmeric
250g frozen Waitrose Pea and Bean Mix
35g unsalted cashew nuts
1 tsp olive oil

Cook the basmati rice in plenty of boiling water for about 10-12 minutes until tender.
Meanwhile, hard boil the eggs in a small pan of simmering water for about 6 minutes. Carefully remove the eggs with a slotted spoon, and rinse out the pan.
Add the Lurpak to the rinsed pan with half the coriander, and leave until melted. Set aside. Melt the oil in a large frying pan or wok, add the Thai spices and turmeric, and cook gently for 30 seconds. Tip in the pea and bean mix plus 2 tablespoons cold water, then heat the mixture gently for 4-5 minutes, until the vegetables are piping hot.
Drain the rice thoroughly and add to the peas and beans. Add the remaining coriander and the cashew nuts, and stir over the heat until the rice is coated in the spices.
Shell and quarter the eggs and serve on top of the rice mixture. Spoon over the coriander butter and serve immediately, with lime wedges.


Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.