Ginger and harissa vegan vegetatble pilaf
- Serves 4
This veggie rice dish makes a great lunch, but maybe not for work - it packs a punch!
Recipe courtesy of Discover Great Veg
Ingredients
- Parsnips 2, diced
- Carrots 2, diced
- Onion 1, diced
- Olive oil 2 tbsp
- Fresh ginger 5 cm piece, grated
- Harissa paste 1 tbsp
- Cavolo nero 200g pack, sliced
- Super seeds with quinoa & chia 250g pouch
- Brown basmati rice 200g
- Juice of one lime
- Yogurt or dairy-free yoghurt alternative to serve
Method
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Step 1
Preheat the oven to 200oC, gas mark 6.
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Step 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.
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Step 3
Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
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Step 4
Stir the rice into the vegetable mixture with the lime juice, season and serve with the yoghurt.
Cooks tip
Great to use up leftover cooked rice. Try stirring in cooked prawns at the end.