Fragrant Rice Pilaf with Steamed Cod
with bell pepper & fresh parsley
Pilav verwijst naar een rijstgerecht met oorsprong uit het Midden-Oosten. Vandaag maak je er een volwaardige maaltijd van met kleurrijke groenten en een stukje vis!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
¼ piece
Red chili pepper
½ piece
Garlic
½ piece
Carrot
1 teaspoon
Fresh ginger
½ piece
Bell pepper
75 g
Basmati rice
100 g
Spinach
5 g
Fresh curly parsley
(May be present Celery)
1 piece
Cod fillet
(Contains Fish)
½ sachet(s)
Surinamese-style spices
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
250 milliliters
Low sodium vegetable stock
Nutrition Values
Utensils
Cooking Steps
Prepare the stock. Chop the onion and crush or mince the garlic. Deseed and finely chop the red chili pepper. Dice the carrot and bell pepper, then finely grate the ginger (see Tip).
Tip: you can leave the ginger unpeeled.
Melt the butter in a deep frying pan and fry the onion with the ginger and a quarter of the chili pepper* for 3 minutes over medium heat. Add the Surinamese-style spices and the garlic and fry for 1 more minute. Turn up the heat and stir in the bell pepper and carrot. Fry for 1 more minute and then stir in the rice.
*Take care, this ingredient is spicy! Use as preferred.
Add the stock and bring to a boil, then reduce the heat to medium-low and allow to cook gently for 10 – 12 minutes, covered. Stir regularly so as to prevent the rice from sticking to the bottom of the pan (see Tip).
Tip: add more water or stock as necessary if the rice is too dry.
In the meantime, roughly tear or chop the spinach. Pat the fish dry with kitchen paper and season with salt and pepper.
Gradually stir in the spinach and allow to wilt and reduce, then season to taste with salt and pepper. Place the fish on top of the rice and then cover the pan with the lid. Allow to steam for 8 – 10 minutes, or until done (see Tip). In the meantime, finely chop the parsley and transfer to a small bowl. Drizzle with extra virgin olive oil and season to taste with salt and pepper, then mix well to combine.
Tip: use a skewer to check the fish. If it goes through easily, then it's done.
Serve the rice on plates and top with the fish. Garnish the fish with the herb oil.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.