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Prep Time: 6 mins
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Cook Time: 47 mins
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Additional Time: 49 mins
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Servings: 8
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 :
- Peel the onions and discard the first tougher outer layer. Halve and slice as thinly as possible.
- 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.
- 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.
- 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.