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

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Golden onion and spring veg pilaf

Golden onion and spring veg pilaf

Janine Ratcliffe

Published: May 18, 2020 at 12:14 PM

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Serves 3-4

Easy

Total time: 1 hr

A star rating of 4.5 out of 5.2 ratingsRate

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Add plenty of colour midweek with this nourishing vegetarian one-pot packed with plenty of greens

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our vegetable pilaf rice recipe and check out our pilau rice, yellow rice and one-pot pasta.

You can stir cooked prawns or chicken into this pilaf if you want to change it up. Just add with the spinach and peas, and make sure everything is piping hot

Ingredients

Nutrition

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

Nutrition: per serving

kcal405
fat12.6g
saturates6.9g
carbs59.4g
sugars10.2g
fibre7.1g
protein10g
salt0.6g

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.

Check out our best rice recipes

Spinach Rice Pilaf Recipe with Tomatoes and Lemon

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 4.5 out of 5.2 ratings

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