Recipe courtesy of Discover Great Veg
Ginger and harissa vegan vegetatble pilaf
This veggie rice dish makes a great lunch, but maybe not for work - it packs a punch!
Ingredients
- 2 Parsnips diced
- 2 Carrots diced
- 1 Onion diced
- 2tbsp Olive oil
- A 5cm piece of Fresh ginger grated
- 1tbsp Harissa paste
- 200g pack of cavolo nero
- 250g pouch of Super seeds with quinoa & chia
- 200g Brown basmati rice
- Juice of one lime
- Yogurt or dairy-free yogurt alternative to serve
Method
Step 1
Preheat the oven to 200oC, gas mark 6.
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.
Step 3
Meanwhile, cook the rice in boiling water for 20-25 minutes until tender and drain well.
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.
