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- 2tsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, sliced
- Thumb sized piece of ginger, finely chopped
- 2 tsp smoked paprika
- 3 preserved lemons, interior removed and finely chopped
- 1 cinnamon stick
- 200g long grain rice
- 700g vegetable stock
- 100g baby spinach
- 250g cherry tomatoes
- ½ bunch flag leaf parsley
Heat the oil in a large pan or casserole and fry the onion with a pinch of salt for 10 minutes until soft.
Add the garlic, ginger and paprika, and cook for a minute. Stir in the lemons, cinnamon stick and rice, making sure every grain is coated in oil. Pour in the vegetable stock and bring to the boil. Cook for 20 mins or until the rice has absorbed all the liquid.
Toss in the spinach and cherry tomatoes, stir briefly, put on a lid and cook gently for 20 minutes. Remove the lid and stir through the parsley, adding a splash of water if it looks a little dry. Season and serve.
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