Spinach & pea pilau

Spinach & pea pilau

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(7 ratings)

Prep: 5 mins Cook: 10 mins

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

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal365
  • fat1g
  • saturates0g
  • carbs84g
  • sugars1g
  • fibre2g
  • protein10g
  • salt0.9g
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Ingredients

  • 2 mugs basmati rice
  • 1 cinnamon stick, halved
  • 8 green cardamom pods
  • 6 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 2 tsp cumin seed
  • 100g fresh baby spinach, roughly shredded
  • 200g frozen pea

Method

  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.

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Comments, questions and tips

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judymay
9th Nov, 2007
Will try it with one clove; couldn't face six of them.

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