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Lemon, spinach and cherry tomato pilaf

Packed with subtle perfume flavours and zesty preserved lemons, this vegan pilaf is a hearty all-in-one midweek meal for the family to enjoy

Ingreadient:

    • 2 tsp olive oil
    • 1 onion, finely chopped
    • 3 cloves garlic, sliced
    • a thumb-sized piece ginger, finely chopped
    • 2 tsp smoked paprika
    • 3 preserved lemons, pith removed and rind finely chopped
    • 1 cinnamon stick
    • 200g long-grain rice
    • 700g vegetable stock
    • 100g baby spinach
    • 250g cherry tomatoes
    • ½ a small bunch flat-leaf parsley, finely chopped

Directions :

    1. Heat the oil in a large pan or casserole and fry the onion with a pinch of salt for 10 minutes until soft. Add the garlic, ginger and paprika, and cook for a minute. Stir in the lemons, cinnamon stick and rice, making sure every grain is coated in oil. Pour in the vegetable stock and bring to the boil.
    2. Toss in the spinach and cherry tomatoes, stir briefly, put on a lid and cook gently for 20 minutes. Remove the lid and stir through the parsley, adding a splash of water if it looks a little dry. Season and serve.

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