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

Name: Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 700 grams butternut squash, cubed; 1 red bell pepper, diced; 1 yellow/green bell pepper, diced; 2 red onions, cut into wedges; 1 1/2 tbsp harissa paste (recipe on my profile); 1 tbsp oil; 1 onion, sliced; 2 clove garlic, finely chopped; 2 cm square piece of ginger, finely chopped; 1 chilli, deseeded and finely chopped; 250 grams spinach, chopped; 200 grams brown rice; 450 ml vegetable stock; 1 salt & pepper to taste

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I'm trying to eat a rainbow of veg to be healthier and this dish is perfect for me! If you can handle more spice, feel free to add more harissa paste!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

I'm trying to eat a rainbow of veg to be healthier and this dish is perfect for me! If you can handle more spice, feel free to add more harissa paste!

Saved

Ingredients

1 hour

4 servings

700 gramsbutternut squash, cubed
1red bell pepper, diced
1yellow/green bell pepper, diced
2red onions, cut into wedges
1 1/2 tbspharissa paste (recipe on my profile)
1 tbspoil
1onion, sliced
2 clovegarlic, finely chopped
2 cmsquare piece of ginger, finely chopped
1chilli, deseeded and finely chopped
250 gramsspinach, chopped
200 gramsbrown rice
450 mlvegetable stock
1salt & pepper to taste

Saved

Steps

1 hour

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

Saved

Cooksnaps

Saved

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on December 08, 2013 18:32

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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

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

Ingredients

Steps

Cooksnaps

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