Feta and Pumpkin Seed Pilaff

Name: Feta and Pumpkin Seed Pilaff
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves: 4
Ingredients: 2 tbsp extra virgin oil; 6 cardamom pods, split; 8 cloves; 3 garlic cloves, finely chopped; 1 onion, finely chopped; 1 heaped tsp turmeric; 300 g /10½ oz/1½ cups basmati rice; ½ tsp dried chilli flakes; 1 tbsp cumin seeds; 120 g /4¼ oz/1 cup drained tinned butter/lima beans or cooked dried butter/lima beans; 120 g /4¼ oz/1 cup drained tinned butter/lima beans or cooked dried butter/lima beans; 3 handfuls of spinach, tough stalks removed, leaves shredded; 750—800 ml/26—28 fl oz/3—scant 3½ cups Vegetable Stock, or ready-made; sea salt and freshly ground black pepper; 100 g /3½ oz feta cheese, crumbled; 3 tbsp pumpkin seeds, toasted; 120 g /4¼ oz/1 cup drained tinned butter/lima beans or cooked dried butter/lima beans; sea salt and freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Everyday ingredients are transformed into a satisfying meal. Keep any spare chilli oil for frying eggs, salad dressings or stirring into noodles. Store in a sterilized jar in a cool, dark place.

Ingredients

2 tbsp extra virgin oil
1 onion, finely chopped
3 garlic cloves, finely chopped

Gluten-free
Vegetarian

Method

Heat the oil in a medium, deep frying pan/skillet over a medium heat. Add the onion and fry for 6 minutes until softened, then add the garlic, cloves, cardamom, cumin and chilli flakes and cook for 2 minutes.
Stir in the rice and turmeric, then pour in the stock; it should cover the rice by about 1cm/½in. Bring to the boil, then turn the heat down to its lowest se