I felt like a rice dish for dinner recently, and the end result was this vegetable pilaf with onions and greens. It’s super simple, and packed with both veggies and flavour. Suitable for vegans too, which is always excellent in my books.
I tweaked a recipe from Olive Magazine
- 2 brown onions
- 50g butter (or vegan friendly alternative)
- 200g green beans
- 3 cloves garlic
- 2tsp cumin
- 1.5tsp ground coriander
- 1tsp ground cardamom
- 1tsp ground turmeric
- 250g basmati rice
- 450ml vegetable stock
- 1 1/2 cups frozen peas
- 200g baby spinach
- Thinly slice the onions
- Melt the butter (or alternative) in a large, lidded fry pan. Add the onion and cook on medium heat, stirring, until very soft and golden, around 30 minutes.
- Meanwhile, trim the green beans and slice in half lengthwise
- Mince the garlic
- When onions are cooked add the green beans and garlic and stir to combine. Add the spices and stir to coat
- Add the rice and stir through, then pour in the stock and combine
- Put the lid on and cook for 15 minutes, stirring in the peas and spinach for the last three minutes
That’s all there is to this vegetable pilaf with onions and greens! I know the cooking of the onions does take a while, but it’s definitely worth it for the flavour. Plus, the rest of the cook time is so short the whole dish doesn’t take all that long in total!
I found that this dish reheated well too, so I got to enjoy it for work-from-home lunches for a couple of days as well. Nothing better than opening the fridge and knowing you have something delicious waiting for you when lunch rolls around! A hot vegetable pilaf on a cold winter Monday is hard to beat!