Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF
Source : Preheat The Oven To Gas 6 / 200c / 400 F And Line A Baking Tray With Foilput The Cubed Squash Peppers And Red Onion On The Tray And Dot Over The Haris...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : December 8, 2025
Step:
Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil
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
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
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
Season the pilaf with salt and pepper then plate with the roasted vegetables
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
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