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Vegetable pilaf

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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1 tablespoon olive oil
400g frozen Chinese vegetable stir-fry mix
275g long-grain rice
600ml vegetable stock
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
65g baby spinach

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Instructions

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1 Heat oil in a large non-stick pan. Add vegetable mix and cook for 4-5 minutes.

2 Add rice and cook for 1-2 minutes. Pour stock over with 500ml water. Season with salt and pepper. Bring to the boil. Reduce heat, then simmer uncovered for 10-12 minutes, or until most of the liquid has evaporated and rice is tender.

3 Remove from heat. Stir in chickpeas and spinach. Cover with a tight-fitting lid and leave to stand for 5 minutes until spinach and chickpeas are heated through.

4 Season to taste. Separate and fluff rice with fork. Serve immediately.

Nutrition Info (per serve)

Calories 421 cal

Kilojoules 1760 kJ

Protein 14 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 75 g

Sugar 8 g

Dietary fibre 9 g

Sodium 590 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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