Ginger Harissa Roasted Vegetable Pilaf
Ingredients:
- 2 parsnips, diced
- 2 carrots, diced
- 1 onion, diced
- 2tbsp olive oil
- 5cm piece root ginger, grated
- 1tbsp harissa paste
- Salt and freshly-ground black pepper
- 200g pack sliced Cavolo Nero
- 250g pouch super seeds with quinoa & chia
- 200g brown basmati rice
- Juice of 1 lime
- Yoghurt, to serve
In this vegetarian pilaf recipe, save money by using up leftover cooked rice. The dish is high in fibre, so it’s good for you, too!
Preparation time: 15min
Cooking time: 30min
Serves: 4
How to make vegetarian pilaf recipe from Discover Great Veg:
- Preheat the oven to Fan Oven 200°C, Gas Mark 6.
- Place the parsnips, carrot and onion on a large baking tray and toss with 1tbsp olive oil, ginger and harissa, season and roast for 20min. Add the Cavolo Nero, the seeds mix and toss in the remaining oil, roast for a further 10min.
- Meanwhile, cook the rice in boiling water for 20-25min until tender and drain well.
- Stir the rice into the vegetable mixture with the lime juice, season and serve with the yoghurt.
Cooking tip: Although this is a vegetarian pilaf recipe, you could also switch it up for other members of the family by stirring in cooked prawns at the end.
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