Spiced pilaf with meatballs, currants and baby spinach
(at time of publication)
- 1 medium-sized onion, finely chopped
- 1 stalk celery, diced
- 1 large carrot, peeled, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 1 cup basmati rice
- 1 cup liquid salt-reduced vegetable stock
- 1 ½ cups frozen peas, thawed
- 1 portion reserved meatballs (from Day 2 recipe, see tips)
- 100g baby spinach
- 2 tablespoons currants
- ½ orange, zest
- 2 tablespoons flat-leaf parsley, to garnish
1 Set a large pan over a medium heat. Add olive oil and heat. Add onion, celery and carrot to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and curry powder to pan. Cook, stirring, for 1 more minute or until fragrant.
2 Add rice to pan. Stir to coat grains in oil. Add stock with 1 cup water and bring to the boil. Reduce heat to low. Cover pan and simmer, without stirring, for 12 minutes or until rice absorbs most of the liquid.
3 Add thawed peas to pan with reserved cooked meatballs. Cover pan. Simmer for 3 more minutes. Remove pan from heat and leave to steam for another 2-3 minutes or until rice has absorbed all liquid.
4 Fluff rice with a fork. Add spinach, currants and orange zest to rice-meatball mixture in pan. Season with black pepper.
5 Divide spiced pilaf among serving plates, garnish with parsley and serve.
Make it gluten free: Use gluten-free meatballs (from Day 2 recipe, see tips). Check curry powder is gluten free and use gluten-free stock.
This recipe is part of our 7 days, 7 dinners feature – make dinners for a week easily, including ‘make ahead’ components to be used in other dishes.
Day 7: Spiced pilaf with meatballs, currants and baby spinach (above)
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 6g
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