Recipe: Yummy Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF.

You can cook Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

1. Prepare 700 grams of butternut squash, cubed.
2. You need 1 of red bell pepper, diced.
3. You need 1 of yellow/green bell pepper, diced.
4. It's 2 of red onions, cut into wedges.
5. It's 1 1/2 tbsp of harissa paste (recipe on my profile).
6. You need 1 tbsp of oil.
7. Prepare 1 of onion, sliced.
8. It's 2 clove of garlic, finely chopped.
9. It's 2 cm of square piece of ginger, finely chopped.
10. It's 1 of chilli, deseeded and finely chopped.
11. Prepare 250 grams of spinach, chopped.
12. It's 200 grams of brown rice.
13. It's 450 ml of vegetable stock.
14. It's 1 of salt & pepper to taste.

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF instructions

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil.
2. Put the cubed squash, peppers and red onion on the tray and dot over the harissa paste. Toss it together and roast for 40 minutes until soft and starting to char at the edges.
3. Meanwhile put the oil in a saucepan and add in the onion, garlic, ginger and chilli. Cook over a medium heat until the onion is translucent then add the spinach, rice and vegetable stock.
4. Bring to the boil then turn down to a simmer, cover and cook until the stock has been absorbed into the rice, around 20 - 25 minutes.
5. Season the pilaf with salt and pepper then plate with the roasted vegetables.

Subscribe to receive free email updates: