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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.

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