½ small onion
200g versatile root vegetable – peeled & diced 1-2cm – mixture of 2–3 root vegetables such as: carrots, swede, turnips, celeriac, beetroot etc.
1 clove garlic
2 tsp smoky creole spice blend
100g rice – washed and rinsed in cold water 3 times – basmati or long grain are best for this dish
200 ml water
1 handful green vegetable – such as: spinach, kale, cabbage, broccoli, asparagus – chopped
hummus, pitta breads, salad, feta cheese, paneer, haloumi, butter beans
| Prepare vegetables as described.|
Place onion into saucepan with a little oil and cook over medium heat until soft (3-4 mins).
Add diced vegetables and cook until they start to soften (3-4 mins).
Add garlic and cook out for a minute before adding the spices and cooking for a minute or stirring frequently to avoid them smoking.
Now add the rice, water and leafy greens, bring everything to a boil, then reduce to a low simmer, stir well and cover with a lid. Keep on cooking until rice is tender (12 – 15 mins) stirring occasionally – if all liquid is absorbed before the rice is tender add a little extra water and continue cooking further.
Check for seasoning adding more salt and pepper as desired.
Serve with any optional extras you may have.