Spinach & pea pilau

Recipe uploaded by

Sara Buenfeld

3 ratings

Recipe by Sara Buenfeld

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1. Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.
2. Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.

5-a-day

Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

Per serving

365 kcalories, protein 10g, carbohydrate 84g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.9 g

Latest comments and suggestions

• Judys choice

  09 November 2007

  Judys choice commented on this recipe

  Will try it with one clove; couldn't face six of them.

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• neets

  27 January 2008

  neets commented on this recipe

  loverly rice, was easy to make and very fragrant, my husband and kids really loved it, i will be making this again.

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• Juliet

  03 February 2008

  Juliet commented on this recipe

  I served this with Ginger Chicken as you recommended - it was a great success with the whole family including my faddy 14 year who normally hates vegetables

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• nanasandie

  13 March 2008

  nanasandie rated and commented on this recipe

  

  I have made for friends on two different occasions and served it with spinach and rice pilau-it was delicious

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• Beth

  19 August 2008

  Beth rated and commented on this recipe

  

  Didn't have anying any spinach - but was really nice with just spices and peas.

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• Jo

  04 September 2009

  Jo rated and commented on this recipe

  

  I served this with the chicken jalfrezi from this months Olive Magazine and it was very nice. I normally steam rice and never do it in a saucepan and I did struggle. The rice was all stuck together in big lumps. Thankfully it tasted good but I did exactly as it states above. Any advice from anyone so it doesn't happen again?

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Ingredients

• 2 mugs basmati rice
• 1 cinnamon stick , halved
• 8 green cardamom pods
• 6 cloves
• 2 tsp cumin seeds
• 100g fresh baby spinach , roughly shredded
• 200g frozen peas

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Vegetarian

Ingredients

• 2 mugs basmati rice
• 1 cinnamon stick , halved
• 8 green cardamom pods
• 6 cloves
• 2 tsp cumin seeds
• 100g fresh baby spinach , roughly shredded
• 200g frozen peas

Per serving

365 kcalories, protein 10g, carbohydrate 84g, fat 1 g, saturated fat 0g, fibre 2g, salt 0.9 g

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