Fragrant Spinach And Soy Protein Pilaf Recipe

About this recipe

This Fragrant Spinach and Soy Protein Pilaf is a perfect combination of flavor, nutrition, and simplicity, making it an excellent choice for lunch. With fluffy basmati rice as the base, this dish is infused with a blend of aromatic Indian spices, such as curry powder, cumin, turmeric, and cinnamon, that deliver a delightful depth of flavor. The addition of soy protein mince provides a hearty dose of plant-based protein, while fresh spinach adds a vibrant green color and a boost of fiber and iron. Tossed with a splash of zesty lemon juice, this pilaf is a satisfying and well-balanced option for those seeking a high-protein vegetarian meal. Ready in just 35 minutes, this recipe is perfect for busy days and can be easily doubled for meal prep. Serve it warm for a comforting and nourishing midday treat.

Ingredients

• 250G Tilda Wholegrain Basmati Rice 250g
• 400G Holland & Barrett Vegan Soy Protein Mince
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Onion Large 1 Each
• 100 G Jumbo Garlic 100g
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Indian Spice Company Cinnamon
• 100 G Trs Ground Cumin Jeera Powder
• 100G Rajah Black Pepper Ground 100G
• - Ginger - 100g
• - Potts Vegetable Stock Can
• - Biona Capers In Olive Oil
• 250 Ml Trs Lemon Juice 250Ml
• 750 G Top-Op Table Salt Drums

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear and set it aside.
2. 2. Finely chop the onion, garlic, and ginger and keep them ready for cooking.
3. 3. Heat olive oil in a medium-sized pot over medium heat, then add chopped onion and sauté until golden and softened.
4. 4. Add minced garlic, ginger, and The Turmeric Co. Raw Turmeric & Ginger, stirring for 30 seconds until aromatic.
5. 5. Stir in Spice Kitchen Curry Blend Trio, ground cumin, Rajah Black Pepper Ground, and Indian Spice Company Cinnamon, cooking for another minute.
6. 6. Add the Holland & Barrett Vegan Soy Protein Mince and sauté until lightly browned and fragrant.
7. 7. Add the rinsed basmati rice to the pot, mixing well to coat the grains with the spice mixture.
8. 8. Pour in the vegetable stock, stir to combine, and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15 minutes.
9. 9. While the rice cooks, wash the fresh spinach thoroughly and roughly chop or tear into smaller pieces.
10. 10. After 15 minutes, uncover the pot and gently fold the spinach into the rice mixture. Cover again and cook for an additional 5 minutes until the spinach is wilted.
11. 11. Remove the pot from heat and let it sit, covered, for another 5 minutes to allow the flavors to meld.
12. 12. Fluff the pilaf with a fork and drizzle with lemon juice before serving warm.