Add plenty of colour midweek with this nourishing vegetarian one-pot packed with plenty of greens
Ingredients
2 large onions
50g butter
100g fine green beans, halved
2 cloves garlic, crushed
1 tsp cumin seeds
1 tsp ground coriander
6 pods cardamom, squashed
1 tsp ground turmeric
1 (optional) bay leaf
250g basmati rice
450ml vegetable stock
100g frozen peas, defrosted
100g spinach, chopped
Step by step
Peel the onions and discard the first tougher outer layer. Halve and slice as thinly as possible.
Heat the butter in a large, deep, lidded frying pan. Add the onion with a good pinch of salt and cook over a medium heat, stirring, until really golden and caramelised. This can take up to 30 minutes, so be patient. It should be soft enough that you are able to squash a piece of onion between your fingers.
Stir in the green beans and garlic, and cook for 2 minutes then stir in the spices and bay leaf, if using, and cook for 1 minute.
Add the rice and stir until coated in all the spices. Stir in the stock, put on a lid and cook on a low heat for 15 minutes, stirring in the peas and spinach for the final 3 minutes.
