Golden onion and spring veg pilaf

Add plenty of colour midweek with this nourishing vegetarian one-pot packed with plenty of greens

Ingreadient:

• 2 large onions
• 50g butter
• 100g fine green beans, halved
• 2 cloves garlic, crushed
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 6 pods cardamom, squashed
• 1 tsp ground turmeric
• 1 (optional) bay leaf
• 250g basmati rice
• 450ml vegetable stock
• 100g frozen peas, defrosted
• 100g spinach, chopped

Directions :

1. Peel the onions and discard the first tougher outer layer. Halve and slice as thinly as possible.
2. Heat the butter in a large, deep, lidded frying pan. Add the onion with a good pinch of salt and cook over a medium heat, stirring, until really golden and caramelised. This can take up to 30 minutes, so be patient. It should be soft enough that you are able to squash a piece of onion between your fingers.
3. Stir in the green beans and garlic, and cook for 2 minutes then stir in the spices and bay leaf, if using, and cook for 1 minute.
4. Add the rice and stir until coated in all the spices. Stir in the stock, put on a lid and cook on a low heat for 15 minutes, stirring in the peas and spinach for the final 3 minutes.