Okra & Spinach Pilaf

Okra & Spinach Pilaf

Serves 4

Core recipe if brown rice used.

Points per serving:  2½

1 tbsp mustard seeds

200g basmati rice

110g okra, trimmed and halved

½ lemon, zest & juice only

1 x 80g bag baby spinach

frylight

¼ tsp turmeric

1 onion, thinly sliced

350 ml veg stock

Heat a large non-stick pan and spray with frylight.  Add the turmeric and mustard seeds and stir until you hear the seeds popping.  Add the onion and cook until golden.

Stir in the rice and stock.  Season with salt & pepper and bring to the boil.. Cover with a tight fitting lid and cook for 20-25 mins over a very low heat.  Add the okra for the last 10 mins of cooking time.

Fluff up the rice, stir in the lemon zest and juice and the spinach and serve.