Spinach and almond pilaf
This spinach and almond pilaf is an ideal side-dish for grilled meat skewers, or barbecued lamb and chicken. Also, it makes a hearty and healthy vegetarian/vegan dish on no-meat days. It’s very easy to cook, ready within half an hour.
Ingredients
Method
- Thinly slice the onion and mince the garlic.
- Heat the oil in a pan and soften the onion. Add the cumin and garlic then stir for 1 minute.
- Add the rice, stir for a few seconds, then pour in the water. Bring to the boil, then simmer for 20 minutes under cover.
- Remove the cover, and cook further until the water has completely absorbed into the rice.
- Rinse the spinach, drain, and add to the rice. Cover with the lid and let it rest for 5 minutes.
- Meanwhile, dry-fry the almonds and leave to cool. Slice the spring onion diagonally.
- Toss the wilted spinach with the rice, season with salt and pepper, then stir through the spring onion and the almond pieces.
- Serve warm.