PRESERVED LEMON, SPINACH AND CHERRY TOMATO PILAF

PREP 10 MINS COOK 40 MINS

SERVES 2 AS A MAIN

1 tsp olive oil

1 brown onion, finely chopped

1 clove garlic, sliced

2cm piece ginger, finely chopped

1 tsp smoked paprika

¼ preserved lemon, rinsed to remove excess salt, pith and seeds removed, finely chopped (see Cook’s Tip)

½ cinnamon stick

100g basmati rice

250ml (1 cup) salt-reduced vegetable stock or gluten-free vegetable stock

125ml (½ cup) water

70g baby spinach leaves

250g punnet cherry tomatoes ¼ small bunch flat-leaf parsley, finely chopped

Freshly ground black pepper

1 Heat the oil in a large saucepan or casserole dish over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until the onion is very soft. Add the garlic, ginger and paprika.

Cook, stirring, for 1 minute. Stir in the lemon, cinnamon stick and rice, making sure every grain is coated in the oil. Pour in the vegetable stock and water. Bring to the boil.

2 Toss in the spinach and cherry tomatoes, stir briefly and the cover. Reduce heat to medium-low and cook, covered, for 20 minutes. Remove the lid and stir through the parsley, adding a splash of water if it looks a little dry. Season with pepper and serve.

COOK’S TIP Replace the preserved lemon with the zest and juice of ½ a lemon.

Nutrition info

PER SERVE 1150kJ, protein 7g, total fat 3g (sat. fat 1g), carbs 50g, fibre 7g, sodium 654mg • Carb exchanges 3½ • GI estimate low • Gluten-free option

PER SERVE (with shredded chicken) 1470kJ, protein 22g, total fat 5g (sat. fat 1g), carbs 50g, fibre 7g, sodium 677mg • Carb exchanges 3½ • GI estimate low • Gluten-free option