Name: Golden onion and spring veg pilaf
Total time: 1 h
Yield: Serves 3-4
Ingredients: 2 large onions; 50g butter; 100g fine green beans halved; 2 cloves garlic crushed; 1 tsp cumin seeds; 1 tsp ground coriander; 6 pods cardamom squashed; 1 tsp ground turmeric; 1 (optional) bay leaf; 250g basmati rice; 450ml vegetable stock; 100g frozen peas defrosted; 100g spinach chopped

2 large onions
50g butter
100g fine green beans
halved
2 cloves garlic
crushed
1 tsp cumin seeds
1 tsp ground coriander
6 pods cardamom
squashed
1 tsp ground turmeric
1 (optional) bay leaf
250g basmati rice
450ml vegetable stock
100g frozen peas
defrosted
100g spinach
chopped

Method

step 1
Peel the onions and discard the first tougher outer layer. Halve and slice as thinly as possible.
step 2
Heat the butter in a large, deep, lidded frying pan. Add the onion with a good pinch of salt and cook over a medium heat, stirring, until really golden and caramelised. This can take up to 30 minutes, so be patient. It should be soft enough that you are able to squash a piece of onion between your fingers.
step 3
Stir in the green beans and garlic, and cook for 2 minutes then stir in the spices and bay leaf, if using, and cook for 1 minute.
step 4
Add the rice and stir until coated in all the spices. Stir in the stock, put on a lid and cook on a low heat for 15 minutes, stirring in the peas and spinach for the final 3 minutes.