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Spinach & pea pilau

Adding veg to your rice really jazzes it up and is a great way to make sure you're getting your 5-a-day

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 365
  • Carbohydrates 84
  • Saturated Fat 0
  • Sugar 1
  • Protein 10
  • Fat 1
  • Fibre 2
  • Salt 0.9

Nutrition per serving

  • Calories 365
  • Carbohydrates 84
  • Saturated Fat 0
  • Sugar 1
  • Protein 10
  • Fat 1
  • Fibre 2
  • Salt 0.9

Ingredients

  • 2 mugs basmati rice
  • 1 cinnamon stick, halved
  • 8 green cardamom pods
  • 6 cloves
  • 2 tsp cumin seeds
  • 100g fresh baby spinach, roughly shredded
  • 200g frozen peas

Tip

5-a-day
Rather than serving a plain pilau with the chicken, boost your vegetable intake by adding some veg to the rice. It is also simpler than making an extra side dish.

Method

  1. Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.

  2. Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.

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