Spinach Rice Pilaf Recipe with Tomatoes and Lemon

Lemon, spinach and cherry tomato pilaf

Name: Lemon, spinach and cherry tomato pilaf
Total time: 45 min
Yield: Serves 4
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

Preparation and cooking time
- Total time45 mins
Easy
Serves 4

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.