Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lemon, spinach and cherry tomato pilaf
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
Method
- STEP 1
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.
- STEP 2
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.
