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Spinach & pea pilau

Spinach & pea pilau

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Adding veg to your rice really jazzes it up and is a great way to make sure you're getting your 5-a-day

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal365
fat1g
saturates0g
carbs84g
sugars1g
fibre2g
protein10g
low insalt0.9g
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Ingredients

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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, February 2007

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Overall rating

A star rating of 3.7 out of 5.7 ratings
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