
Lemon, spinach and cherry tomato pilaf
- Adam Bush
Published: June 20, 2019 at 4:01 PM
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Serves 4
Easy
Total time: 45 mins
A star rating of 5 out of 5.2 ratingsRate
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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
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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
Nutrition
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2 tsp olive oil
-
1 onion
finely chopped
-
3 cloves garlic
sliced
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a thumb-sized piece ginger
finely chopped
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2 tsp smoked paprika
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3 preserved lemons
pith removed and rind finely chopped
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1 cinnamon stick
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200g long-grain rice
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700g vegetable stock
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100g baby spinach
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250g cherry tomatoes
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½ a small bunch flat-leaf parsley
finely chopped
Nutrition: per serving
-
kcal249
low
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fat2.8g
-
saturates0.5g
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carbs47.6g
-
sugars5.4g
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fibre3.7g
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protein6.4g
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salt1.4g
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Method
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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.
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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.
Discover more of our best vegan recipes here...
Authors

Adam BushDeputy food editor
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A star rating of 5 out of 5.2 ratings
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