Thursday: Courgette, pea and lemon pilaf
1 tbsp olive oil
2 large Redmere Farms courgettes, diced
1 large onion, finely chopped
3 garlic cloves, finely chopped
300g Grower’s Harvest long-grain rice
1 lemon, zested and juiced
1 vegetable stock cube, made up to 600ml
150g frozen peas
¼ x 190g jar green pesto
10g fresh mint, leaves only, finely chopped
100g Redmere Farms spinach
1. Heat the oil in a large, deep, lidded frying pan over a medium heat. Add the courgette and fry for 3-4 mins until just tender and starting to brown, then transfer to a plate with a slotted spoon. Return the pan to a low heat, add the onion, cover and cook gently for 6 mins. Stir in the garlic and cook, uncovered, for 2 mins. Add the rice and lemon zest and stir to coat.
2. Pour in the stock, stir once and bring to the boil. Cover and simmer over a low heat for 10 mins. Add the peas and reserved courgette, then cook, covered, for 5 mins more, or until the rice is completely tender and the stock has been absorbed.
3. Use a fork to stir through the pesto, lemon juice and most of the mint; season well. Cover and set aside for 5 mins to let the rice fluff up. Stir in the spinach and scatter with the remaining mint to serve.