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Photo of Spinach and red onion pilaf by WW

Spinach and red onion pilaf

11
Points® value
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

½ cube(s), ensure Gluten Free

Egg, whole, raw

1 medium

Calorie controlled cooking spray

4 spray(s)

Onion

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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