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

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys spinach pilaf and spicy roast veg, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vickys spinach pilaf and spicy roast veg, gf df ef sf nf using 14 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:
  1. Get 700 grams butternut squash, cubed
  2. Make ready 1 red bell pepper, diced
  3. Prepare 1 yellow/green bell pepper, diced
  4. Prepare 2 red onions, cut into wedges
  5. Prepare 1 1/2 tbsp harissa paste (recipe on my profile)
  6. Take 1 tbsp oil
  7. Take 1 onion, sliced
  8. Make ready 2 clove garlic, finely chopped
  9. Get 2 cm square piece of ginger, finely chopped
  10. Take 1 chilli, deseeded and finely chopped
  11. Get 250 grams spinach, chopped
  12. Make ready 200 grams brown rice
  13. Prepare 450 ml vegetable stock
  14. Get 1 salt & pepper to taste
Steps to make Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:
  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

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