Ginger Harissa Roasted Vegetable Pilaf

PREP: 15 minutes
COOK: 30 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

621 kcal Energy
80.5g Carbohydrate
14g Protein
13.5g (of which Sugar)
21g Fat
24g Fibre
3g (of which Saturated Fat)
0.27g Salt

Ingredients

2 parsnips, diced

2 carrots, diced

1 onion, diced

2 tbsp olive oil

5cm piece root ginger, grated

1 tbsp harissa paste

200g pack sliced Cavolo Nero

250g pouch super seeds with quinoa & chia

200g brown basmati rice

Juice 1 lime

Yogurt to serve

Instructions

1. Preheat the oven to 200oC, gas mark 6.

2. Place the parsnips, carrot and onion on a large baking tray and toss with 1 tbsp oil, ginger and harissa, season and roast for 20 minutes. Add the cavolo nero, the seeds mix and toss in the remaining oil, roast for a further 10 minutes.

3. Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.

4. Stir the rice into the vegetable mixture with the lime juice, season and serve with the yogurt.

cavolo-nero-icon

Cooking Tips

Great to use up leftover cooked rice. Try stirring in cooked prawns at the end.

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