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.
