nut free : OK gluten free : OK notes
salt and pepper tips
Wilted spinach
Serves : 4 Cooked : on the hob
approx 150 – 200g fresh spinach leaves 1 tablespoon olive oil salt and pepper
Preparation time : 10 minutes Cooking time : 1 minute dietary requirements : vegetarian : OK
vegan : NO , use only oil no butter for the pilaf
1 . Wash the spinach thoroughly in a bowl of cold water and drain well . 2 . Put the oil , spinach and salt and pepper into a saucepan , cover with a lid and cook for 1 minute stiring until the spinach only just starts to wilt . 3 . Do this only when you are ready to serve the main course .
To serve : pile a portion of the spinach on top of the little mould of rice . dairy free : NO , as vegan
nut free : OK gluten free : OK notes
You are not even cooking the spinach here simply wilting it so seconds is all it needs .
Using a mix of plain and red Camargue rice we have given this pilaf a distinctly French air . Camargue is south of the Alps and this wonderfully nutty red rice is unique to this region . The salmon pastry has bags of flavour so this rice recipe is tasty without overwhelming the fish .
Pilaf
Serves : 4 Cooked : on the hob
Preparation time : 15 minutes Cooking time : 25 minutes monday
150g long grain rice 50g red Camargue rice ½ onion chopped 1 tablespoon vegetable oil 25g butter 1 clove garlic finely grated
1 teaspoon dried chives 200g frozen peas cooked and drained
1 large handful lambs tongue lettuce ( mache ), roughly chopped
salt and pepper tips
1 . Bring a pan of salted water to the boil and when boiling add both rices . Bring back to the boil stirring all the time and when boiling reduce the heat and simmer the rice for 10- 12 minutes or until just tender . Rinse under cold running water to remove excess starch and cool quickly . This can be cooked in the morning , stored in the fridge until needed . 2 . Meanwhile put the onion , oil and butter into a saucepan with 1 tablespoon water , put a tight fitting lid onto the saucepan and cook the onions over a low heat for 5-10 minutes or until the onions are soft , sweet , translucent but not coloured . Remove the lid , turn the heat up and allow the onions to brown slightly . Add the chives , garlic , peas and lambs tongue lettuce and cook for 1 more minute . This can be cooked ahead and left to cool . 3 . 30 minutes before you eat , stir the rice and onion mix together , taste and adjust seasoning and turn into an oven proof dish . Cook for 30 minutes or until rice is piping hot . This can be done in the microwave for about 5 minutes per portion for 4 . Remember if you re-heat in a microwave then always cover the bowl as this makes it cook more evenly .
Rice can easily and safely be cooked ahead and re-heated . Simply cook well , cool quickly ( run under cold water ), store chilled , re-heat to piping hot . This takes the stress out of cooking rice .
To serve : fill a small ramekin with rice ( push it down firmly ) and then invert onto the middle of a warmed dinner plate . Top with spinach and place the filo parel alongside . You should not be serving all the rice at this point but putting out a dish with more for guests to help themselves .