Spinach Pilau Rice
150g Baby Spinach
1 Med Onion, finely chopped
1 Clove Garlic, crushed
½ Green Chilli Pepper
Seeded & finely chopped
1 Tbsp Oil
1 Medium Carrot, grated
1 Tsp Turmeric Powder
1 Tsp Ground Ginger
150g Basmati Rice, White
Preheat oven to 150C / 300F / gas mark 2.
Rinse spinach and boil in a small amount of water for 10 minutes. Drain well, chop roughly and leave to one side.
Bring a large pan of water to the boil, add rice, cover and simmer briskly for 8 minutes.
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.
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.
Put lid on dish and cook in the oven for 10 minutesCreate printer friendly PDF