You can whip up a traditional pilaf using all leftovers from your Sunday roast. Simply throw together your leftover meat and veg and it turns out perfect every time.
This leftovers pilaf recipe is perfect for using up leftovers such as meat and vegetables from the traditional weekend roast. We’ve used chicken but whatever meat you have leftover will work. For an extra kick add 1tsp of mustard powder or a diced red chilli to the cooking broth.
Ingredients
- 500g cooked chicken, shredded into bite size strips
- 250g basmati rice
- 500ml chicken stock
- 1tbsp olive oil
- 1 onion, chopped
- 4 carrots, peeled and sliced
- 50g garden peas
- 50g spinach leaves
WEIGHT CONVERTER
Method
- In a large casserole dish, fry the onion and carrot in the oil until softened a little. Add the chicken and rice and stir to coat everything in oil.
- Pour over the stock and bring to a simmer. Clamp on a lid and allow to bubble away gently for 15 mins.
- Add the peas and check add any more stock if necessary. You want the rice to absorb all of the liquid but not be too dry. Cook for a further 5mins and take off the heat.
- Once liquid is disappeared, stir through the spinach leaves which will wilt in the residual heat. Keep warm in a low heat oven or serve immediately.
Top tips for making leftovers pilaf
Try using whole grain rice for a healthier option or perhaps try using pearl barley instead. Learn how to cook rice to perfection with our handy rice guide.
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