Oven Baked Spinach Rice
3 tbsp coconut oil
1 large red onion, thinly sliced
1 red chilli, seeded and sliced
1 tsp black mustard seeds
1 tsp garam masala
340g/12oz basmati rice
a little oil to grease
a handful of fresh coriander (cilantro), roughly chopped
100g/3½oz baby spinach leaves
3 tbsp flaked almonds, toasted
salt and ground black pepper
1 Heat the oil in a frying pan and fry the onion for 10 minutes over a medium heat until golden and soft. Add the chilli, mustard seeds and garam masala. Cook for 1 minute, then cool, cover
and chill in the refrigerator.
2 Meanwhile, cook the rice according to the pack instructions. When cooked, spread it out on a baking sheet and leave to cool, then cover and chill in the refrigerator.
3 Preheat the oven to 200°C/400°F/Gas 6. Tip the rice into a lightly greased shallow ovenproof dish. Stir in the onion mixture and season with salt and pepper.
4 Cook in the oven for 20 minutes until piping hot. Stir in the coriander, spinach and almonds and serve immediately.