Tomato, pepper, and spinach pilaf

I have made this recipe so many times, I can’t believe I’ve not blogged about it.
Perhaps because it is not very photogenic or perhaps because it is just too run-of-the-mill. However, it is certainly not the latter, based on flavour!
My friend Laura made this for me after her mum made it for her. Since then I’ve made it many times for friends and have passed along the recipe. I’m not sure where it originated from so apologies for not attributing this to anyone!

The recipe can be made with feta or halloumi…

So, in a rare occurrence for this blog, I am going to reproduce the recipe (which serves 4):

Heat the oven to 200C. Roast two yellow peppers (chopped in med-large chunks) and 3 tomatoes (quartered) by drizzling them with oil and sprinkled with a little sugar and S&P. Cook for 20 mins til charred. If you are using halloumi*, put slices of halloumi on a baking tray and put in the oven at the same time as the pepper & tomatoes.

Meanwhile, chop one red onion and fry til soft. Add two cloves of garlic (crushed) and 1 tsp of crushed coriander seeds (or ground coriander). Stir before adding 350g (12oz) basmati rice and 1-2tsp of harissa paste. Stir again to coat the grains and add 900ml of veg stock. Bring to the boil, cover and simmer for 10-15 mins (til rice cooked).

Stir through the peppers and tomatoes (and halloumi if using) in the rice. Add a bunch of wilted spinach* (either wilt it in the pan or wilt separately – or use defrosted frozen leaf spinach) and chop with some chopped fresh coriander. If you went with the feta* option, add crumbled feta to each dish.

So here’s the pic – made with halloumi:

20130427-211006.jpg

This dish also works well as leftovers the next day for lunch – either cold or reheated.

*quantities depend on how much of each of these you like. Personally I used 1 pack of halloumi or 1 pack of feta between  2 portions, but I’m just greedy! I also use as much spinach as I like.

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