BROWN RICE AND APRICOT PILAF

SERVES 6

PREP TIME 20 MINS COOK TIME 40 MINS

500g (1lb 1oz) turkey mince 1 tbsp olive oil

1 tbsp butter

1 onion, finely sliced

2 tsp finely chopped ginger 2 tbsp Moroccan seasoning 275g (10oz) brown rice 570ml (1pt) chicken stock 75g (3oz) chopped dried apricots 1 courgette grated

1 carrot grated

Small bunch of mint leaves 50g (2oz) pomegranate seeds 2 tbsp chopped pistachios Dollop of Greek yogurt

1. Brown the mince in the olive oil for 5 mins, then set aside.

2. In the same pan, melt the butter and fry the onion and ginger until soft. Return mince to pan and stir through the Moroccan seasoning. Cook for 1 min until fragrant. 3. Meanwhile, rinse the rice through a sieve with cold water until the water runs clear. Then stir into the pan with the mince and stir well.

4. Add the stock and apricots to the pan and bring to a simmer. Cover with a lid and reduce the heat to low. Cook for 20 mins until all the liquid has been absorbed. Remove from the heat and set aside for 10 minutes to steam (leave the lid on the pan).

5. Fluff your rice with a fork and stir through the courgette and carrot. Scatter over the mint, pomegranate seeds and the pistachios. Serve with a dollop of Greek yogurt.

Per serving: 390 cals, 9g fat (2.5g sat fat), 10g sugar, 04.g salt