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

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

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

1. It's 700 grams of butternut squash, cubed.
2. It's 1 of red bell pepper, diced.
3. You need 1 of yellow/green bell pepper, diced.
4. Prepare 2 of red onions, cut into wedges.
5. You need 1 1/2 tbsp of harissa paste (recipe on my profile).
6. You need 1 tbsp of oil.
7. You need 1 of onion, sliced.
8. Prepare 2 clove of garlic, finely chopped.
9. Prepare 2 cm of square piece of ginger, finely chopped.
10. Prepare 1 of chilli, deseeded and finely chopped.
11. Prepare 250 grams of spinach, chopped.
12. You need 200 grams of brown rice.
13. Prepare 450 ml of vegetable stock.
14. You need 1 of salt & pepper to taste.

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

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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