Olive Magazine
Spinach Rice Pilaf Recipe with Tomatoes and Lemon

Lemon, spinach and cherry tomato pilaf

Published: June 20, 2019 at 4:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegan
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal249
fat2.8g
saturates0.5g
carbs47.6g
sugars5.4g
fibre3.7g
protein6.4g
salt1.4g
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Make this lemon, spinach and cherry tomato pilaf, then check out our tomato soup, tomato pasta, tomato orzo and more tomato recipes.

Ingredients

  • 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

Method

  • STEP 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.
  • STEP 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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