Friday, July 20, 2012

Spinach and Tomato rice pilaf

Summer is here which means BBQ's and easy eating. So if your looking for that amazing side dish...this is it! I love this because it's one of those dishes you can make ahead, either the night before or early on in the day. It's best eaten at room temp or cold. Of course there's nothing stopping you from eating hot out of the pot too.

This is such an aromatic dish, packed with flavour and so colourful. This is a kid friendly dish too, I used to and still do serve this to my kids, my son Jack loved it, so I would freeze it in individual portions and had instant dinner for him when I was in a pinch. I like to serve this with anything off the BBQ, sausages, steak, chicken or fish. I know you'll love it, and trust me you'll be giving the recipe to all your friends after they tasted it!

Spinach and Tomato rice pilaf

2 cups basmati rice, rinsed and drained

1/4 cup olive oil

1 medium red onion, finely diced

1 1/2 tsp ground tumeric

1 1/2 tblsp ground cumin

2 medium tomatoes, diced

2 medium carrots, peeled and grated

200g roughly chopped baby spinach leaves

3 cups of chicken stock

salt and pepper

Heat large saucepan to medium heat, add olive oil and heat for 30 seconds. Add red onion, pinch of salt and pepper, tumeric and cumin, cook on medium-low heat for 5-8 mins or until onion is soft.

Place rice in a fine metal strainer and rinse well, make sure to drain the water well. Add to the onion and spices, stir well. Put heat up to medium-high and toast the rice for 2-3 mins. Add the tomato, carrot and spinach, stir to combine. Add your chicken stock, cover saucepan with a tight fitting lid and bring to the boil. Reduce heat to low and simmer for 20-25 minutes or until all the liquid has been absorbed by the rice.

Allow to sit for 10 minutes, then using a fork fluff the rice and transfer to a large ceramic bowl and allow to cool.

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