Wednesday, May 11, 2011

Fresh Basil, Arugula, Spinach and Tomato Pilaf - Erin


This is adapted from a book called The Illustrated Quick Cook.  Really, I was just too lazy to make a salad, so I just dumped my arugula and spinach in with the rice, with delicious results!

what you will need

2 tbsp. olive oil
1 tbsp. butter
1/2 onion, finely chopped
2 cloves garlic, minced
1 1/2 cups instant rice (I know, but it's good, I promise!)
1 1/2 cups hot vegetable stock
1 1/2 cups tomatoes, cut into bite-sized pieces
1 handful fresh basil leaves, chopped roughly
2 handfuls of arugula (Rocket, to you Brits), torn into bite-sized pieces
2 handfuls of spinach, torn into bite-sized pieces
kosher salt
freshly ground pepper


Heat the oil and butter in a large frying pan (which you have a lid for).  Add the onions and a pinch of salt, and cook for about 10 minutes, until translucent and soft.  Add the garlic and the rice, stirring around for a minute to make sure the rice is well coated.  Add the hot stock, and bring to a boil.  Once it boils, cover the pan, remove from heat and let stand 5 minutes.  

In the meantime, chop your tomatoes and get the basil, arugula and spinach ready.  After the 5 minutes, fluff up the rice, and make sure it's cooked.  Somehow I swear I always have to add more water; maybe I don't know how to measure properly...

So, if your rice is done, add in the tomatoes and basil and mix it around to warm through.  Add the arugula and spinach only to whatever portion you will be eating now, and store the rest without mixing it in to the rice.  The only reason is that it will wilt if you reheat it, but if that doesn't bother you, then don't worry about it!  Then season well with kosher salt and freshly ground pepper, and enjoy!  Hope you like it!

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