Packed with veggies, this pilaf makes a simple yet satisfying mid-week meal.
Credit by: KingOfChef
Heat the butter and oil in a large saucepan over medium heat. Add the onion and garlic, and cook, stirring often, for 2 minutes or until the onion softens slightly.
Increase heat to high, add the mushrooms and cumin seeds, and cook, stirring, for 2 minutes or until the mushrooms soften slightly. Stir in the rice and lentils. Add the stock and water, cover and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes.
Add broccoflower, season with salt and pepper, and stir to combine. Increase heat to high and cook, partially covered, for 5 minutes or until the rice is just tender and the liquid is almost absorbed. Remove from the heat and stir in half the parsley. Spoon onto serving plates and sprinkle with the remaining parsley. Serve warm with the crusty bread. (The pilaf can be served at room temperature, if desired.)