zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast Winter Vegetable Pilau

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roast Winter Vegetable Pilau

    The rice used in this recipe is not easily overcooked, and is very useful for preparing dishes ahead. If you are planning to freeze this pilau, slightly undercook the rice to help maintain its texture when re-heated.

    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4

    Ingredients

    • 125g sachet Merchant Gourmet Red Camargue Rice
    • 150g Tilda Brown Basmati Rice
    • 750ml hot vegetable stock
    • 15g pack fresh rosemary, stalks removed
    • 200g organic celeriac, peeled and diced
    • 200g swede, peeled and diced
    • 200g sweet potato, peeled and diced
    • 1 tbsp extra virgin olive oil
    • 200g broccoli florets, to serve

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the red and brown rice together in a large saucepan, pour in the stock and add the rosemary leaves. Set aside.
    2. Put the diced celeriac, swede and sweet potato in a roasting tin, drizzle with the oil and season. Roast in the oven for 30 minutes until tender and golden.
    3. Meanwhile, heat the rice and stock, bring to the boil, cover, and simmer for 20 minutes. Add the roasted vegetables and continue to cook for a further 5 minutes until all the stock is absorbed. Season lightly and cool.
    4. Serve with broccoli and a spoonful of natural yogurt, garnished with a sprig of fresh rosemary.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars