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Mixed-grain pilaf with spinach, grapefruit & harissa dressing
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1 red grapefruit
75g essential Greek Style Natural Yogurt
1 tbsp Cooks’ Ingredients Ruby Rose Harissa
1 tbsp mild olive oil
2 red onions, thinly sliced
2 tsp coriander seeds, crushed
½ x 28g pack coriander, finely chopped
2 cloves garlic, crushed
250g pack Love Life Spelt, Quinoa, Red Rice & Wild Rice
115g pack baby spinach
1. Using a small, sharp knife, cut away the skin from the grapefruit (see p21 to learn how). Working over a bowl to catch the juice, cut out the segments from between the membranes. Reserve the segments. Mix 1 tbsp of the grapefruit juice with the yogurt and harissa in a small bowl.
2. Heat the oil in a frying pan and gently fry the onions for about 10 minutes until lightly caramelised. Stir in the coriander seeds, chopped coriander and garlic, and cook for a further 2 minutes.
3. Tip the pack of mixed grains into the pan and heat for a couple of minutes, until hot. Add the spinach and continue to heat, turning the ingredients in the pan, until the spinach has wilted. Transfer to plates, scatter with the grapefruit segments and serve with the yogurt dressing.
Cook’s tipFor a meaty variation on the pilaf, chop one or two cooked chicken breast fillets into small chunks and add to the frying pan halfway through frying the onions.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in Tue Jan 07 09:34:08 GMT 2020.