Spinach and leek pilaff
Serves 4–6
Ingredients:
3 large leeks, thinly sliced
1 onion, finely chopped
250 g (9 oz) fresh spinach
Juice of 1
1
/
2
lemons
300 g (11 oz) wild grain and
basmati rice, mixed
1 vegetable stock cube
110 g (4 oz) Feta cheese
Salt and black pepper
Method:
1. Place the leeks and onion into a solid
container. Do not cover. Steam at 100°C for
3 minutes.
2. Place the spinach into a deep perforated
container. Steam with the onions and leeks
for a further 1 minute at 100°C.
3. Stir the lemon juice into the leek and onion
mixture.
4. Place the rice in a solid container, then pour
in sufficient boiling water to cover the rice
by 1 cm. Crumble the stock cube into the
mixture. Cover, and cook at 120°C for 10
minutes or 100°C for 20 minutes or until
tender. Drain off any remaining water.
6. Combine the leeks, onions, spinach and rice.
Stir in most of the Feta cheese,
reserving a little to use for garnish.
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Tip
If you cannot get fresh
spinach
use
frozen instead. 100 g of frozen
spinach will provide 40–50% of your
daily vitamin C requirements. Vitamin
C combats free-radicals and
strengthens our immune system.
