Root vegetable rice 2016

Prep: 10 mins Cook: 35 mins

Easy

Serves 6

Looking for something a little different to have with your autumnal roast? This beautiful seasonal saffron-infused vermicelli is just the ticket

Nutrition and extra info

Nutrition: per serving

  • kcal398
  • fat15g
  • saturates8g
  • carbs56g
  • sugars6g
  • fibre6g
  • protein8g
  • salt0.6g
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Ingredients

  • 250g carrots, sliced at an angle
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 250g parsnips, sliced at an angle
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp coriander seeds, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 80g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 small onions, finely chopped (or use leftovers from the stuffed onions)
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g short vermicelli (available from Middle Eastern shops or online, or break vermicelli nests into small pieces)
  • 300g white rice, rinsed and drained
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • pinch of saffron
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 500ml chicken stock
  • ½ small pack flat-leaf parsley, chopped

Method

  1. Heat oven to 200C/180 fan/gas 6. Put the carrots and parsnips in a roasting tin and drizzle with the olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25-30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.

  2. Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2-3 mins until starting to soften, then add the vermicelli and cook until golden. Add the rice, saffron, stock and 500ml water. Cover with a lid. Bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins. Add the roasted carrots and parsnips, scatter the parsley over and serve.

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Comments (1)

rachel_r's picture
3.75

This was my first time making saffron rice and it was lovely! I didn't use the vermicelli (couldn't find any) but it was still nice. I added onion, garlic, sweet potato and swede to the roast veggies and changed the stock to vegetable to make it vegetarian. Will make again!

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