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, 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. For mine, I am going to 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 well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must 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 that.

The ingredients needed to make Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:
  1. Take 700 grams butternut squash, cubed
  2. Make ready 1 red bell pepper, diced
  3. Prepare 1 yellow/green bell pepper, diced
  4. Get 2 red onions, cut into wedges
  5. Make ready 1 1/2 tbsp harissa paste (recipe on my profile)
  6. Get 1 tbsp oil
  7. Make ready 1 onion, sliced
  8. Take 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. Take 250 grams spinach, chopped
  12. Take 200 grams brown rice
  13. Get 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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