Serves 4 people
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
- 250g basmati rice, rinsed
- 500ml vegetable stock (hot)
- 2 tbsp olive oil (about 30ml)
- 1 small onion (about 100g), finely diced
- 2 cloves garlic (about 7g), minced
- 150g spinach leaves
- 50g fresh parsley
- 30g fresh coriander
- 1 tsp smoked paprika (about 3g)
- ½ tsp sweet paprika (about 1.5g)
- ½ tsp salt (about 2.5g)
- Black pepper, to taste
- 40g pine nuts, toasted
Method
- Prepare the greens
In a blender, blitz spinach, parsley, and coriander with 100ml of the stock until smooth. - Cook the aromatics
Heat olive oil in a large saucepan over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic, smoked paprika, and sweet paprika, cooking for 30 seconds. - Cook the rice
Add rice, green puree, remaining stock, salt, and pepper. Stir well, bring to the boil, then reduce to a low simmer. Cover and cook for 15 minutes, or until rice is tender and liquid absorbed. - Finish
Fluff rice with a fork, stir through toasted pine nuts, and serve hot.
Chef’s Note
This works beautifully alongside grilled chicken, seafood, or roasted vegetables, and can be served warm or at room temperature.