Herby vegan 'chicken' pilaf recipe
Rustle up this quick and healthy rice dish, perfect for a speedy midweek family meal. It's packed with tender Mediterranean vegetables, succulent meat-free chicken-style pieces and gently spiced with ras el hanout.
See method- Serves 4
- 15 mins to prepare and 15 mins to cook
- 515 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 tbsp rapeseed oil
- 1 large red onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 aubergine, cut into 1cm cubes
- 1½ tbsp Tesco ras el hanout
- 2 x 200g pack meat-free chicken-style pieces
- 250g bag baby leaf spinach
- 2 x 250g Tesco pouches microwave wholegrain rice
- 30g pack fresh coriander, roughly chopped
- 80g pack pomegranate seeds
- 1 lemon, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 2160kJ 515.0kcal
- Fat
- 16g
- Saturates
- 2g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 51.7gProtein 35.3gFibre 9.2g
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- Heat the oil in a large frying pan over a high heat. Add the onion and fry for 2-3 mins, stirring occasionally, until softened and starting to crisp around the edges. Add the pepper and aubergine, and fry for a further 5 mins before adding the ras el hanout and fillet pieces. Stir to combine, then add the spinach and 2 tbsp water. Cook for 2-3 mins until the spinach starts to wilt.
- Squeeze the rice pouches to break up the grains, then toss into the pan and fry for 5 mins until the rice has softened and is piping hot throughout.
- Remove from the heat and stir through the coriander, saving a little to garnish. Divide between 4 plates and top with the remaining coriander, the pomegranate seeds, a grind of black pepper and serve with a wedge of lemon.
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