Spiced Minced Turkey and Spinach Pilaf Bowls with Pine Nuts

Ingredients

• 500 g turkey mince
• 300 g basmati rice
• 150 g baby spinach
• 50 g pine nuts
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 onion
• 3 garlic cloves
• 3 tbsp olive oil
• 600 ml chicken stock

Method

1. 1

   Toast the pine nuts in a dry frying pan over a medium heat until golden, then set aside.

2. 2

   Heat the olive oil in a large saucepan. Finely dice the onion and fry for 5 minutes until softened. Add the crushed garlic, allspice and cinnamon and cook for 1 minute.

3. 3

   Add the turkey mince and cook, breaking it up, for 5–6 minutes until browned.

4. 4

   Stir in the rinsed basmati rice, then pour over the hot chicken stock. Bring to the boil, then cover and simmer on a low heat for 15 minutes.

5. 5

   Remove from the heat, lay the spinach on top of the rice, replace the lid and leave for 5 minutes. The steam will wilt the spinach.

6. 6

   Stir the spinach through the pilaf, season to taste and divide between four bowls. Scatter toasted pine nuts over each portion.