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
Ingredients
- 250g carrots, sliced at an angle
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 250g parsnips, sliced at an angle
Parsnip
par-snipThe fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ tsp coriander seeds, lightly crushed
Coriander seed
kor-ee-and-er seedThe small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 80g butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 2 small onions, finely chopped (or use leftovers from the stuffed onions)
Onion
un-yunOnions 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
r-eye-sRice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- pinch of saffron
Saffron
sah-fronThe 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
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.
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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