Spinach Rice Pilaf Recipe with Tomatoes and Lemon

Preserved lemon, spinach and cherry tomato pilaf

  • serves 4
  • Easy

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

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Ingredients

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

  • Kcals 249
  • Fat 2.8g
  • Saturates 0.5g
  • Carbs 47.6g
  • Sugars 5.4g
  • Fibre 3.7g
  • Protein 6.4g
  • Salt 1.4g
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