Saturday, 16 June 2012

Spinach and Red Onion Pilaf

This is such a simple dish to make and really tasty. I swapped out the spinach and put in Swiss chard but this was a bit bitter so I would stick to the spinach. I also ended up having to heat it up as the rice had gone all dry and horrible. I seem to get this a lot with rice salad, when I make them the evening before and take them to work in a box for lunch, I'm not really sure how to combat it, any ideas, let me know.

Spinach and Red Onion Pilaf (adapted from WeightWatchers Cooking for One)
(Serves 1)
(10 WW ProPoints per serving)

60g dried brown basmati rice
1 egg
cooking spray
1 small red onion, chopped
1 small garlic clove, chopped
1/2 tsp ground coriander
1/2 tsp cumin seeds
25g raisins
100g spinach
pinch of paprika
handful of chopped coriander to garnish

Bring a saucepan of water to boil and cook the rice according to the packet instructions. At the same time bring another pan of water to boil and hard boil the egg for 12 mins.

Meanwhile heat a non stick frying pan or wok and spray with the cooking spray. Add the onion and stir fry for 2-3 mins, until softened. Add the garlic, coriander, cumin seeds and stir fry for a moment. Set aside until the rice is cooked.

Drain the rice thoroughly and add to the wok or frying pan. Stir in the raisins and spinach and cook over a low heat for 3-4 mins, until the leaves have wilted.

Shell the egg and cut it into quarters. Spoon the pilaf onto a warm plate, top with the egg and sprinkle with paprika. Sprinkle over the fresh coriander and serve.

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