Roasted Vegetable Pilaf Recipes

SPICED VEGETABLE PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
• Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
• Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

FARRO PILAF WITH AUTUMN VEGETABLES

Steps:

• Cook 1/2 diced onion in 2 tablespoons butter in a saucepan, 4 minutes; season with salt and pepper. Add 1 cup pearled farro and 1 1/2 cups chicken broth. Bring to a boil, then add 1 cup diced butternut squash. Cover, reduce the heat to medium low and cook 15 minutes. Scatter 2 cups shredded Brussels sprouts on top, cover and cook until the farro is tender, 10 to 15 minutes. Stir in 1/2 cup chopped walnuts, 1/4 cup raisins and some chopped parsley.

ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
• Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.