No Faff Pilaff

Introduction

It’s a one pot wonder!

Also known as ‘fruits of the fridge’ – brought to you by Crow Hedger

For those lucky souls who work at Cambridge Organic HQ on a Monday, there is often a tasty lunch rustled up by Crow from the ‘fruits of the fridge’ – that’s whatever is left over from the previous week’s veg boxes. You can, of course, substitute whatever fruits of the fridge you find in your own kitchen!

Serves 4. You could roast some seeds up or toast some flaked almonds to sprinkle on top to add some crunch and protein.

Ingredients

300g white basmati

250g onions, finely sliced

200g mushrooms, quartered

Whatever veg you have to hand, e.g.

Leek, quartered and very finely sliced

Spinach, stems finely chopped and tops roughly chopped

4 bay leaves

Turmeric, two fingers-worth, finely grated (or two tsp ground).

¼ tsp salt and ground pepper to taste

Garlic to taste (Crow says that means one whole bulb)

3 cardamon pods, crushed with the back of a knife

2 tsp coriander and 2 tsp cumin seeds, toasted in a pan and then crushed

1 lime

1 stock cube (veg or mushroom)

30g vegan block

Method

In a heavy-bottomed pot with a lid, sweat down the onions with the melted vegan block, salt and pepper until the onions are translucent.

Add the rice, spices and bay, garlic and mushrooms and stir round to coat. Make the stock with 750ml of hot water and add.

Pop the lid on and leave on low for 15 minutes. After 10 minutes add the leeks on top to steam for the last five minutes.

By now the rice should have absorbed the stock and be cooked through. Check the rice is cooked and add the spinach (or other leafy greens) and stir through.

Squeeze the juice of the whole lime over to finish – it really brings the flavours out.

Crow’s tip

If you’re using fresh turmeric, grate it straight into the pan so it doesn’t stain your chopping board (or entire kitchen). Lightly oil your hands to pick up the turmeric to stop them getting stained.

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