Veggie Pilaf with Toasted Nuts & Feta

Inspired by Jamie Oliver

With the combination of crunchy nuts, sweet dried fruits, and zingy feta cheese, this quick-fix meal is a great taste bud treat!

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  • 1 cup/ 250mL, Dainty Basmati Rice
  • 1 tbsp/ 15mL Olive Oil
  • 2 cloves Garlic, crushed
  • 1 Leek, finely chopped
  • 1 Carrot, peeled & sliced at an angle
  • ½ cup/ 125mL Butternut Squash, diced
  • ½ tsp/ 2.5mL Turmeric
  • ¾ cup/ 190mL Dried Cranberries & Raisins, roughly chopped
  • 1 ½ cups/ 375mL Vegetable Stock
  • 2 tbsp/ 30mL Shelled Pistachios, roughly chopped
  • 1 Lime, zested & juiced
  • ¼ cup/ 60mL Parsley, finely chopped
  • 1/3 cup/ 85mL Feta Cheese
  • 2 tbsp/ 30mL Yogurt



Heat the olive oil in a large non-stick pan on a medium heat.


Add the garlic, leek, carrot, butternut squash and cook with the lid on for 10 minutes, or until softened. Stir occasionally.


In a separate pan, bring the stock to simmer over a medium heat.


When the vegetables have softened, add the turmeric and Dainty Basmati rice.


Add the dried fruit and sauté for a couple of minutes, then add the stock. Bring to the boil whilst stirring continually.


Once boiling, reduce to a medium heat. Cover with a tight fitting lid and cook for 15-18 minutes, or until the rice is tender and has absorbed all the liquid.


Turn off the heat and leave the pan to one side with the lid on.


Separately, toast the nuts in a non-stick pan over a medium heat until lightly golden. Then remove from the heat and leave on the side.


Add the lime zest and juice to the rice mixture, while fluffing with a fork.


When serving, scatter the nuts, parsley and crumbled feta over the top. Finish with a drizzle of yogurt.

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