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 John, 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. This time, I’m gonna make it a little 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this 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 can achieve it.

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. Get 1 red bell pepper, diced
  3. Make ready 1 yellow/green bell pepper, diced
  4. Make ready 2 red onions, cut into wedges
  5. Take 1 1/2 tbsp harissa paste (recipe on my profile)
  6. Prepare 1 tbsp oil
  7. Make ready 1 onion, sliced
  8. Prepare 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. Get 200 grams brown rice
  13. Get 450 ml vegetable stock
  14. Make ready 1 salt & pepper to taste
Instructions 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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