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, hope you’re having an incredible day today. Today, I will show you a way 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 am going to make it a bit unique. This will be really delicious.

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. 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. Prepare 700 grams butternut squash, cubed
  2. Prepare 1 red bell pepper, diced
  3. Get 1 yellow/green bell pepper, diced
  4. Make ready 2 red onions, cut into wedges
  5. Make ready 1 1/2 tbsp harissa paste (recipe on my profile)
  6. Make ready 1 tbsp oil
  7. Get 1 onion, sliced
  8. Make ready 2 clove garlic, finely chopped
  9. Make ready 2 cm square piece of ginger, finely chopped
  10. Get 1 chilli, deseeded and finely chopped
  11. Prepare 250 grams spinach, chopped
  12. Make ready 200 grams brown rice
  13. Make ready 450 ml vegetable stock
  14. Get 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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