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Main Courses, Recipe, Vegan, Vegetarian

Ginger harissa roasted vegetable pilaf

by Lindsey Harrad   ·  5 years ago  
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Root vegetables, winter greens and aromatic spices make a great team in this vibrant rice, quinoa and chia pilaf. A great way to use up root veg and cooked rice, this easy pilaf is packed with nutrients and warming spices for a nourishing and tasty dish.

DETAILS
  • Serves 4
  • Prep: 15 minutes
  • Cook: 30 minutes
INGREDIENTS
  • 2 parsnips, diced
  • 2 carrots, diced
  • 1 onion, diced
  • 2 tbsp olive oil
  • 5cm piece root ginger, grated
  • 1 tbsp harissa paste
  • 200g pack sliced Cavolo Nero
  • 250g pouch super seeds with quinoa & chia
  • 200g brown basmati rice
  • Juice 1 lime
METHOD
  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the parsnips, carrot and onion on a large baking tray and toss with 1 tbsp oil, ginger and harissa, season and roast for 20 minutes. Add the cavolo nero, the seeds mix and toss in the remaining oil, roast for a further 10 minutes.
  3. Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
  4. Stir the rice into the vegetable mixture with the lime juice, season and serve.

Cook’s tip

This is a great recipe for using up leftover cooked rice.

Recipe created by www.discovergreatveg.co.uk