ROAST CAULIFLOWER & HAZELNUT PILAF
This simple basmati rice pot is flavoured with coriander, garam masala and ginger for a healthy and satisfying meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
- Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
- Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.
Nutrition Facts : Calories 563 calories, Fat 26 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
SPICED VEGETABLE PILAF
Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
- Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
- Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.
Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF
Oven bake butternut squash, peppers and onions in North African spice then serve with superhealthy greens and basmati rice
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
- Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.
Nutrition Facts : Calories 371 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.5 milligram of sodium
PERSIAN PILAF & ROASTED ROOT LOAVES
These vibrant individual pistachio nut roasts with honeyed pomegranate and harissa tomato sauce can also be made as one impressive centrepiece loaf
Provided by Sarah Cook
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 33
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the carrot chunks, sweet potato and parsnip with 2 tbsp of the oil on a baking sheet. Roast in the oven until golden and tender - about 20-25 mins.
- Meanwhile put the last tbsp of oil in a deep frying or sauté pan with the onion, and cook gently for around 8-10 mins to soften. Stir in the saffron and rice, then stir in the stock. Bring to the boil, then reduce the heat so the rice is gently simmering and cook, stirring occasionally for 25 mins or until the rice is tender and stock just absorbed - like a paella. Stir in the cinnamon, coriander and both types of cumin, plus the chopped apricots and take off the heat. Leave to cool with the roasted veg while you get the rest of the ingredients and tins ready.
- Roughly chop the pistachios. Grease 8 small loaf tins with a little oil, then cut long strips of baking parchment to line the base and ends of each tin - with overhangs to help you lift out the loaves when they're done.
- Scrape the cooled rice into a big mixing bowl and stir through the beaten eggs with salt and pepper. Scatter over chickpeas if using, plus the roasted veg and 100g of the pistachios and fold through. Divide the mixture between the loaf tins, and use your hands to neatly round the tops. The loaves can be chilled for up to 2 days before baking now.
- Make the sauce by combining all the ingredients with a little salt and pepper in a saucepan. Simmer for 20 mins until thickened and rich. Again, this can sit in the fridge for up to 2 days.
- An hour before you want to serve, heat the oven to 200C/180C fan/gas 6. For the roasted pomegranate roots, mix the carrots, beetroot, shallots and oil in a big roasting tin with some seasoning. Roast on the top shelf for 15 mins, with an empty tray heating on the bottom shelf.
- Stir the cumin seeds, pomegranate molasses, orange juice and zest through the veg and put back on the top shelf. Sit the Persian rice loaves on the preheated tray, and bake for another 30 mins together. Finally, stir the pomegranate seeds through the veg, and swap the shelves - so the loaves sit on the top, for a last 5 mins of cooking. Meanwhile gently reheat the sauce.
- Carefully lift the loaves out of their tins onto a platter, and scatter with the last 50g of chopped pistachios plus some coriander leaves. Let guests help themselves, sitting the Persian loaves in a pool of tangy tomato sauce - with spoonfuls of the roasted pomegranate roots, couscous, salad leaves and Greek yogurt alongside.
Nutrition Facts : Calories 550 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 36 grams sugar, Fiber 15 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
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