Recipe

Green olive meatball pilaf

Apr 27, 2013 2:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Green olive meatball pilaf
  • 600 gram chicken mince
  • 1/2 cup soft fresh breadcrumbs
  • 2 teaspoon ground fennel
  • 1/2 cup green olives, pitted, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoon vegetable oil
  • 3 bacon rashers, rind removed, finely chopped
  • 2 celery sticks, finely chopped
  • 1 small red capsicum, finely chopped
  • 2 clove garlic, crushed
  • 1 1/2 cup basmati rice
  • 3 cup chicken stock
  • 250 gram frozen chopped spinach, thawed, excess liquid removed
  • greek-style natural yoghurt and lemon wedges, to serve

Method

Green olive meatball pilaf
  • 1
    Combine mince, breadcrumbs, fennel, olives and egg in a large bowl. Shape mixture into 20 meatballs. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.
  • 2
    Heat half the oil in a large saucepan over moderate heat. Cook and turn meatballs for 3-4 minutes or until brown and cooked. Transfer to a heatproof plate.
  • 3
    Add remaining oil to pan. Add bacon; cook and stir for 2 minutes. Add celery, capsicum and garlic; cook and stir for 3 minutes. Stir in rice until well coated in vegetable mixture. Add stock; bring to the boil. Reduce heat to low. Cook rice mixture, covered, for 10 minutes or until stock is absorbed. Remove from heat.
  • 4
    Stir meatballs and spinach into rice. Stand, covered, for 10 minutes (don't lift lid). Serve pilaf with yoghurt and lemon wedges.

Notes

You'll need to process 1 slice day-old bread for crumbs.

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