I try not to cook meat every night of the week, so we usually have at least two meat-free days a week. It's better for the health as it encourages you to eat more vegetables (as well as being more creative in your use of them) as well as being easier on the pocket! One of my favourite vegetarian meals is this pilaff which I serve with a dhal and an onion and tomato salad. Even the kids love it.
Ingredients:
1 cup of basmati rice washed, soaked for 20 mins and drained
1 medium onion finely diced
2 cloves garlic, grated
1 inch fresh ginger, grated
1 medium bag of spinach (can also use frozen)
2 carrots, grated
1 cup of mushrooms, finely diced
3 cardamom pods, cracked
4 cloves
1 tsp cumin seeds
1 stick cinnamon
1 stick cinnamon
1 tsp mustard seeds (black)
1 1/2 cups vegetable stock, hot
1 tbsp vegetable oil (don't use olive oil)
1/2 teaspoon salt
1/2 tsp chilli powder (optional)
1/2 tsp turmeric
2 hard boiled eggs, chopped
Method:
1. Heat the oil in a large heavy based pan/casserole and gently fry the whole spices until the seeds start to 'pop', then add the onion, garlic and ginger.
2. Add the turmeric and continue to fry, but do not let the garlic and onions burn or they will become bitter, then add the mushrooms and continue frying.
3. Add the soaked rice and gently stir-fry, making sure you coat all the rice in the spices.
4. Stir in the grated carrot and continue to stir, then add the hot stock. Bring to the boil, and continue to boil for 5 mins 9or until water is level with the rice, then cover tightly and leave to cook for about 10 mins on the lowest heat possible. When the rice is cooked, add the spinach leaves in a layer on top of the rice then cover and leave for a further five minutes for the spinach to wilt.
5. When the spinach has wilted, stir it into the rice and then top with the chopped boiled egg.
Serve!
Tip: I have also made this and omitted the egg, replacing it instead with toasted cashew nuts, added just before serving. You can also add other vegetables such as sweetcorn or mushrooms
For the Dhal:
1 cup red split lentils, washed
2 cups water
1/2 inch ginger, grated
1 clove garlic
3 tomatoes, chopped
1 handful of fine french beans, cut in half
pinch of salt
1 tsp garam masala
1 small bunch fresh corainder, chopped
Method:
1. Gently fry the garlic and ginger then add the garam masala and the tomatoes and continue to fry.
2. Add the lentils, coating them in the mixture.
3. Pour in the water, add the beans and bring to the boil.
4. Simmer gently until you have a meduim consistency, season to taste with the salt.
5. Stir in the chopped coriander.
Serve with the pilaff and a salad made from finely sliced onions, tomatoes and cucumbers, dressed with lemon juice
