Kebab pilaf with spiced carrots
Try this vegan rice pilaf full of veggies and fragrant spices. Use a vegan kebab alternative for an easy, filling dinner
- Serves: 6 persons
- 2tbsp oil
- 1medium onion , finely chopped
- 2medium carrots , cut into batons
- 2garlic cloves , sliced
- 2tsp turmeric
- 1tsp ground cumin
- 1cinnamon stick
- 1pack Eatplanted Original kebab
- 350g long grain rice
- 50g raisins
- 1vegetable stock cube
- 100g baby spinach
- large handful coriander
- 3tbsp flaked almonds , toasted
Step 1Put the oil in a large, deep frying pan over a medium heat. Add the onion and cook for 10 mins until soft and translucent. Add the carrots, garlic and spices, and stir until everything is thoroughly coated and the spices are starting to sizzle. Add the Eatplanted kebab meat, breaking it apart gently, and fry for a couple of minutes until crisping at the edges, about 3-4 minutes.
Step 2Stir in the rice and raisins and shake the pan so everything flattens out. Crumble the stock cube into the pan and add enough just-boiled water to come 1cm above the level of the rice. Bring to the boil, then cover with a lid and lower the heat. Cook for 10-12 mins or until the rice is tender and the stock absorbed.
Step 3Stir in the spinach and season. Cover for a minute and then scatter with coriander and flaked almonds.