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
Ingreadient
- 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
Direction
- 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.
- 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.
