Caramelised Leek + Bacon Pilaf

While completing my degree, I worked part time in the office of Northern Beaches Christian School. The best part of my three years there was definitely Sue Durant.

Ingredients:

50g butter

2 leeks (white part only), washed, sliced finely

1/4 tsp allspice

200g bacon, chopped

300g basmati rice

2 cups vegetable or chicken stock

1 tbsp continental parsley, finely chopped

Yoghurt sauce:

2/3 cup natural Greek yoghurt

1 small garlic clove, crushed

1 tbsp chopped mint leaves

squeeze of lemon juice

1. Melt butter in a large heavy based saucepan with lid over medium heat. Add leeks and allspice and cook 3-4 minutes or until leeks are softened and are just beginning to brown around the edges.
2. Add bacon and cook for a further 2-4 minutes until sizzling and slightly golden. Stir the rice into the pan and pour in stock. Season if desired and cover leading the lid slightly opened.
3. Bring to the boil, turn heat to low and simmer covered 10-12 minutes or until liquid is absorbed. Fold in the parsley.
4. Meanwhile, mix yoghurt ingredients together and serve next to Pilaf.

Serves 4-6

Recipe from Northern Beaches Cooks, 2007.