Ginger Harissa Roasted Vegetable Pilaf
PREP: 15 minutes
COOK: 30 minutes
SERVES: 4
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
- Preheat the oven to 200°C, gas mark 6.
- 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.
- Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
- Stir the rice into the vegetable mixture with the lime juice, season and serve with the yogurt.
