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Spiced vegetable pilaf

Spiced vegetable pilaf

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A star rating of 4.2 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal375
fat9g
saturates1g
carbs66g
sugars18g
fibre11g
protein12g
low insalt0.6g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, July 2010

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Overall rating

A star rating of 4.2 out of 5.10 ratings
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