Wild Caraway Pilaf with Caramelised Onions, Spinach & Pinenuts
We love the Grain Grocer. Where else are you going to find organic caraway seeds? Their nutty, aniseedy flavour is brilliant with wild rice, sweet caramelised onions and Wild Country’s amazing spinach.
1 mug (about 200g) wild and brown rice mix – from the Grain Grocer
1 tbsp caraway seeds – from the Grain Grocer
Sea salt and freshly ground pepper
2 tbsp pinenuts – from the Grain Grocer
A gloss of olive oil
3 onions, thinly sliced – from Perry Court
1 lemon (optional)
450g spinach, washed and chopped – from Wild Country
A dusting of sumac (optional, can be bought in Planta on Westow Hill)
Get a large, lidded frying pan hot. Add your rice, half of the caraway seeds and a pinch of salt. Swirl in a drop of oil. Add your water. Pop a lid on. Simmer over low heat for 30-40 mins or till tender and all the water has been guzzled up. Trickle in a little more water during cooking if needed.
While it cooks, get a large frying pan hot. Add your pinenuts. Lower the heat. Gently toast until golden. Add the caraway and toast a moment longer. Tip out into a dish for later.
Add a gloss of oil to the pan and tumble in onions. Cook over medium-low heat until melting tender.
Once your rice is done, add a good grating of lemon zest and a hit of pepper. Tumble your onions in. Add a good squeeze of lemon juice. Taste. Adjust seasoning as needed.
Use your onion pan to cook the spinach. Simply put over medium-high heat. Add your spinach and a pinch of salt. Fold through the pan until half wilted. Tip into a colander or sieve. Gently press out excess (bitter) juices. Fold through the rice.
Tumble onto a serving platter or divide between plates. Dust with a little sumac if you have some. Scatter your toasted seeds over and serve up as a vegetarian main or pair with grilled fish with a knob of salted butter dotted on top.