Seafood rice pilaf

Ingredients
200g basmati rice
1 large brown onion, finely diced
2 Tbsp extra virgin olive oil
2 tsp Moroccan seasoning
1g saffron threads
2 cups hot chicken stock
2 corncobs, kernels removed
2 red capsicums, finely sliced
12 mussels, de-bearded
12 green king prawns, peeled, tails on
200g barramundi fillet, sliced
¼ bunch mint leaves
Lemon wedges, to serve
Chopped toasted almonds, to serve
Low-fat yoghurt, to serve


Method
1. Set a large frying pan over a medium heat. Sauté rice and onion in olive oil for 2 minutes or until translucent. Add Moroccan seasoning and saffron, and fry briefly.

2. Pour in stock, then add corn and capsicum. Stir well and cook over a medium-high heat, stirring often, for 10 minutes or until stock is nearly absorbed.

3. Mix in seafood, cover, then turn heat to low. Cook for 3 minutes or until seafood is just cooked. Stir in mint leaves and serve with lemon wedges, almonds and yoghurt.

Tips
- The stock must be hot before adding to the rice, to ensure the pilaf is creamy and smooth.
- Discard any mussels that have not opened after cooking, they may not be fresh.