Precious Health,
First Floor, Progress House,  
17 Cecil Road,
Hale, Cheshire,
WA15 9NZ

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Roasted Vegetable Pilaf

January 15, 2018

Serves 4

Prep Time: 15 minutes

Cooking Time: 45 minutes     

 

Ingredients

200g                   butternut squash, peeled and cut into small cubes

1 large                red pepper, thickly sliced

2 large                red onion, cut into quarters

1 tbsp                 pomegranate molasses (or balsamic vinegar)

1 tbsp                 olive oil

3 tbsp                 light stock

1 tsp                   cinnamon

1 tsp                   ground ginger

10                       cherry tomatoes

4 cloves             garlic, peeled and halved if large

50g                     Easy Cook Basmati rice

25g                     red rice, rinsed

1 tbs                  fresh mint and/or dill, finely chopped

 

 

Garnish

1-2 tbsp            walnuts, chopped or pumpkin seeds, toasted.

 

 

Method

Pre-heat oven to Gas 6/200C

 

  1. Combine all the vegetables except the tomatoes in a large roasting pan. Mix the wet ingredients with the spices and pour over the vegetables, making sure they are well coated. Bake for approx 25 minutes until soft.
     

  2. Add the cherry tomatoes and garlic and roast for a further 15 minutes.

 

Put the two rices into separate saucepans, cover with plenty of water and bring to the boil. Cook the Basmati rice for 12 minutes (or as instructions) and the red rice for 25 minutes, until tender. Drain and combine with the roasted vegetables and herbs.

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