Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 3 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g basmati rice brown
  • 1 Tbsp olive oil
  • 1 large onion
  • 2 cloves garlic
  • 1 tsp ground cumin
  • 250 g baby spinach
  • 4 sprigs of spring onion
  • 250 ml boiling water
  • 30 g almond flakes

Method
 

  1. Thinly slice the onion and mince the garlic.
  2. Heat the oil in a pan and soften the onion. Add the cumin and garlic then stir for 1 minute.
  3. Add the rice, stir for a few seconds, then pour in the water. Bring to the boil, then simmer for 20 minutes under cover.
  4. Remove the cover, and cook further until the water has completely absorbed into the rice.
  5. Rinse the spinach, drain, and add to the rice. Cover with the lid and let it rest for 5 minutes.
  6. Meanwhile, dry-fry the almonds and leave to cool. Slice the spring onion diagonally.
  7. Toss the wilted spinach with the rice, season with salt and pepper, then stir through the spring onion and the almond pieces.
  8. Serve warm.