Name: Parsnip pilaf
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 300g basmati rice; 1 vegetable stock cube; 140g red lentil; 1kg parsnip 200g grated, remainder cut into long chunky wedges; 4 tbsp olive oil; zest 2 oranges (use the juice in the sauce); 2 tsp cumin seed; 2 tbsp honey; 3 onions sliced; 1 tsp each turmeric, ground coriander and caraway; 100g raisin; zest 3 lemons (use the juice in the sauce); 25g butter; yogurt to serve (optional); 25g pistachio; juice 3 lemons; juice 2 oranges; small bunch coriander; small bunch each dill, parsley and mint stalks discarded

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Parsnip pilaf

Parsnip pilaf

Good Food team

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Serves 8 - 10

More effort

Prep: 30 mins

Cook: 1 hr and 5 mins

Plus soaking

A star rating of 3.4 out of 5.15 ratingsRate

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Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g basmati rice
1 vegetable stock

cube
140g red lentil
1kg parsnip

200g grated, remainder cut into long chunky wedges
4 tbsp olive oil
zest 2 oranges

(use the juice in the sauce)
2 tsp cumin seed
2 tbsp honey
3 onions

sliced
1 tsp each turmeric, ground coriander and caraway
100g raisin
zest 3 lemons

(use the juice in the sauce)
25g butter
yogurt

to serve (optional)

For the herb sauce

25g pistachio
juice 3 lemons
juice 2 oranges
small bunch coriander
small bunch each dill, parsley and mint

stalks discarded

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Nutrition: per serving (10)

kcal326

low
fat9g
saturates2g
carbs52g
sugars20g
fibre8g
protein7g
salt0.4g

low

Method

step 1

Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.
step 2

Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.
step 3

Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.
step 4

Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.
step 5

To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.

Recipe from Good Food magazine, October 2012

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A star rating of 3.4 out of 5.15 ratings

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