Mains

Vegetable pilaf

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

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Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

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

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 421cal

Kilojoules 1760kJ

Protein 14g

Total fat 6g

–Saturated fat 1g

Carbohydrates 75g

–Sugars 8g

Dietary fibre 9g

Sodium 590mg

Calcium 60mg

Iron 3mg

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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