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    Roasted Vegetable Pilaff with Pancetta

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    Roasted Vegetable Pilaff with Pancetta

    This is a great recipe for using up leftover vegetables. A colourful and tasty meal that’s a winner with everyone.

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 2 x 70g packs Waitrose Cubetti di Pancetta
    • 1 red onion, diced
    • 2 cloves garlic, crushed
    • 250g whole celeriac, peeled and diced into 1cm pieces
    • 250g butternut squash, diced into 1cm pieces
    • 1 red Romano pepper, cored, deseeded and cubed
    • 175g Waitrose Wholesome Brown Basmati and Wild Rice
    • 450ml chicken stock
    • ½ x 20g pack fresh flat leaf parsley, finely chopped


    1. Preheat the oven to 200°C, gas mark 6. Place a medium sized heavy based flameproof roasting tin over a medium heat on the hob and fry the pancetta for 2-3 minutes, until it starts to release a little fat.
    2. Add all the vegetables and gently fry for 4-5 minutes until they start to soften. Add the rice and cook for a further 2-3 minutes, stirring all the time.
    3. Stir in the stock and some seasoning, then cover with foil and place in the oven for 30-35 minutes until the rice is tender and the stock has been absorbed.
    4. Serve with the parsley scattered over the top, together with a spoonful of mango chutney and naan bread.

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    Cook's tips

    Leave the skin on the butternut squash as it adds flavour and becomes tender during cooking.
    Try varying the vegetables to suit your taste: white or sweet potatoes, carrots and cauliflower will all work well.


    Average user rating

    4 stars