Name: Spiced vegetable pilaf
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 6 carrots cut lengthways into 6-8 wedges; 3 red onions cut into wedges; 2 tbsp olive oil; 2 tsp cumin seeds; 4 cardamom pods; 1 cinnamon stick; 200g brown basmati rice rinsed; 400ml vegetable stock; 400g can brown lentils rinsed and drained; 200g baby spinach; handful toasted flaked almonds or a few whole almonds (optional)

Home
Recipes
Spiced vegetable pilaf

Spiced vegetable pilaf

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.2 out of 5.10 ratingsRate

loading...

Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tropical fruits in lemongrass syrup

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

6 carrots

cut lengthways into 6-8 wedges
3 red onions

cut into wedges
2 tbsp olive oil
2 tsp cumin seeds
4 cardamom pods
1 cinnamon stick
200g brown basmati rice

rinsed
400ml vegetable stock
400g can brown lentils

rinsed and drained
200g baby spinach
handful toasted flaked almonds

or a few whole almonds (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal375
fat9g
saturates1g
carbs66g
sugars18g
fibre11g
protein12g
salt0.6g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, July 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.10 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now