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Spinach Pilau

Serves 4 | Prep 10mins | Cook 30mins

A great rice dish for both flavour and texture, freezes well and spinach is soooo good for you. This recipe also contains 1.2 portions of the recommended 5-a-day fruit and veg per serving.

Nutrition Information Per Serving

| 226 calories
| 8.3g fat

| 6.7g protein
| 31.2g carb

| 2.6g fibre

Ingredients

  • 150g Baby Spinach
  • 1 Med Onion, finely chopped
  • 1 Clove Garlic, crushed
  • ½ Green Chilli Pepper, seeded and finely chopped
  • 1 Tbsp Oil
  • 1 Medium Carrot, grated
  • 1 Tsp Turmeric Powder
  • 1 Tsp Ground Ginger
  • 150g Basmati Rice, White
  • 20g Flaked Almonds

Method

Preheat oven to 150C

  1. Rinse spinach and boil in a small amount of water for 10 minutes. Drain well, chop roughly and leave to one side.
  2. Bring a large pan of lightly salted water to the boil, add rice, cover and simmer briskly for 8 minutes.
  3. Meanwhile, stir fry onion, garlic and chilli in the oil over a moderate heat for about 5 minutes (or until onion is starting to turn golden). Stir in carrot and continue to stir fry for one minute. Add turmeric and ginger and stir fry for a further minute. Remove from heat.
  4. Strain rice in a colander and rinse with boiling water. Transfer rice to an oven-proof dish (with a lid), stir in vegetable and spice mixture until evenly distributed, stir in spinach.
  5. Put lid on dish and cook in the oven for 10 minutes, Stir in flaked almonds just before serving.

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