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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys spinach pilaf and spicy roast veg, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook vickys spinach pilaf and spicy roast veg, gf df ef sf nf using 14 ingredients and 5 steps. Here is how you cook that.

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