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Golden onion and spring veg pilaf

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.

Golden onion and spring veg pilaf

By Janine Ratcliffe, Olive

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


Total Time
: 1 hour
Yield: serves 3-4


Ingredients

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

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Food Magazine: Golden onion and spring veg pilaf
Golden onion and spring veg pilaf
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.
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Food Magazine
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