Recipe of Any-night-of-the-week Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys spinach pilaf and spicy roast veg, gf df ef sf nf recipe. To make vickys spinach pilaf and spicy roast veg, gf df ef sf nf you only need 14 ingredients and 5 steps. Here is how you do it.

The ingredients needed to make Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:

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