Lemony green pilaf

This is a most excellent way to start the week - full of leafy green goodness, and the nuts and eggs are a good way to get a protein boost. The brown rice, in particular, always has the effect of making me feel particularly virtuous.

If only I hadn't scoffed the chocolate pudding afterwards. Yikes!

Lemony green pilaf

2 tablespoons olive oil
6 spring onions (scallions), sliced roughly
2 cloves garlic, crushed
1 1/2 cups long grain brown rice, rinsed well
2 1/2 cups vegetable stock or water
2 big handfuls baby spinach leaves
Juice and zest of one lemon
1 hard boiled egg per person, cut in half
1/3 cup cashew nuts, lightly roasted
Coriander (cilantro) to serve

1 - Heat the oil in a large pan, then add the spring onions. Cook for a minute or two, then add the lemon zest and garlic. Cook for a minute more.

2 - Add the rice and stock, then bring to the boil. Cover, and simmer over a low heat for 35 - 40 minutes, or until the rice is cooked. Remove lid, then stir through the lemon juice and spinach. Cook until the spinach is wilted, then serve, topped with the eggs, cashews and coriander to taste.