Parsnip pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- More effort
- Serves 8 - 10
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)
For the herb sauce
- 25g pistachio
- juice 3 lemons
- juice 2 oranges
- small bunch coriander
- small bunch each dill, parsley and mint, stalks discarded
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.