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Photo of Spinach and red onion pilaf by WW

Spinach and red onion pilaf

10
Point(s)
The ProPoints plan is flexible enough to accommodate all your gluten free choices. This meal is suitable for the Gluten Free approach; but with some of the ingredients used please do make sure you check the product labels – sometimes a little stock cube, soy sauce or even ketchup can contain gluten.This meal is also suitable for the following approaches: Vegetarian.

Meal Items

Brown basmati rice, dry

60 g

Vegetable stock cube(s)

½ cube(s), ensure Gluten Free

Egg, whole, raw

1 medium

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 medium, peeled and chopped

Garlic

1 clove(s), peeled and chopped

Coriander, Dried

½ teaspoon(s)

Cumin seeds

½ teaspoon(s)

Raisins

25 g

Spinach

100 g

Paprika

1 pinch

Notes

Bring a saucepan of water to the boil and cook the rice with ½ a stock cube according to packet instructions, until tender. At the same time, bring another saucepan of water to the boil and hard-boil the egg in gently simmering water for 12 minutes.Meanwhile, heat a non stick frying pan or wok and spray with the cooking spray. Add the onion and stir-fry for 2–3 minutes, until softened. Add the garlic, coriander and cumin seeds and stir-fry for a moment. Set aside until the rice is tender.Drain the rice thoroughly and add to the wok or frying pan. Stir in the raisins and spinach and cook over a low heat for 3–4 more minutes, until the leaves have wilted.Shell the egg and cut it into quarters. Spoon the pilaf on to a warm plate, top with the egg and sprinkle with the paprika. Sprinkle the fresh coriander over the top, if using, then serve.

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