Quick Curried Mince Pilaff

Quick Curried Mince Pilaff

Another WW community recipe from years ago. I remind you to check the points as the ones quoted are for the Original Points plan.

From the kitchen of CATNAP

servings | 1
estimated Points® per serving | 5.5

1/4 small onion or 1 shallot, chopped
1/4 small green pepper, chopped
1 garlic clove, crushed, or 1 teaspoon garlic puree
1 teaspoon sunflower oil
105g (3.5 oz) extra-lean minced beef, or minced lamb or pork
2 teaspoons mild curry powder
75g (2.5 oz) basmati rice
300ml (0.5pt) stock or water
2 teaspoons mango chutney
salt and freshly ground black pepper


Heat a heavy-based frying-pan until quite hot, then add the onion, pepper, garlic, oil and 2 teaspoons of water. Stir, cover and cook gently for 5 minutes until softened.
Uncover the frying-pan and raise the heat. Stir in the mince, heating until browned and crumbly.
Stir in curry powder and rice. Cook for 1 minute and then mix in the stock or water, chutney and seasoning. Bring to boil, cover and simmer gently for 10 minutes.
Remove the frying-pan from the heat and leave to stand, still covered, for another 5 minutes. Then uncover, fluff with a fork, and check seasoning.

Notes

Use which ever mince you prefer and add extra veg to bulk it out if you want.