Recipes Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

 

Recipes Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

Recipes Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

  1. 700 grms butternut squash, cubed
  2. just one red bell pepper, diced
  3. 1 yellow/green bell self defense, diced
  4. 2 red onions, cut into wedges
  5. 1/2 tbsp harissa paste (recipe on our profile)
  6. 1 tbsp olive oil
  7. 1 onion, sliced
  8. two clove garlic, finely cut
  9. 2 cm square item of ginger, finely chopped
  10. 1 chilli, deseeded and finely cut
  11. 250 grams spinach, cut
  12. 200 grams brown grain
  13. 450 ml vegetable share
  14. 1 salt
    Recipes Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

    1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil

    2. Put the cubed squash, peppers and red onion on the tray and dot over the harissa paste. Toss it together and roast for 40 minutes until soft and starting to char at the edges

    3. Meanwhile put the oil in a saucepan and add in the onion, garlic, ginger and chilli. Cook over a medium heat until the onion is translucent then add the spinach, rice and vegetable stock

    4. Bring to the boil then turn down to a simmer, cover and cook until the stock has been absorbed into the rice, around 20 – 25 minutes

    5. Season the pilaf with salt and pepper then plate with the roasted vegetables