Quorn Pilaf with Cinnamon and Dates

Quorn Pilaf with Cinnamon and Dates

From WW Irresistable magazine.

Serves 4

6 points per serving

2 tsp vegetable oil

1 large onion, chopped finely

2 garlic cloves, crushed

½ tsp ground cinnamon

1 tsp ground cumin

350g pack Quorn pieces

250g basmati rice (dry weight)

500ml veg stock

50g dried dates, chopped

25g toasted and chopped almonds

25g fresh coriander, chopped finely

To serve:

4 tbsp 0% fat Greek yogurt

300g green beans, lightly steamed

Heat the oil in a large frying pan with a tight fitting lid. Add the onion and fry gently for 4-5 minutes until it is translucent but not brown, stirring occasionally.

Add the garlic, cumin, cinnamon and Quorn pieces and continue frying for 1-2 minutes.

Add the rice and stir fry for 1-2 minutes then pour in the stock and bring to the boil.  Cover and simmer for 10 minutes or until the liquid has absorbed.  Don’t stir.

Stir in the dates and almonds together with some seasoning then garnish with fresh coriander.

Serve with a spoonful of yogurt and some green beans.