Autumn Brown Rice & Quinoa Pilaf [vegan] [gluten free]

With its blend of fragrant spices, this Autumn Brown Rice & Quinoa Pilaf is inspired by Middle Eastern flavours.

With its blend of fragrant spices, this Autumn Brown Rice & Quinoa Pilaf is inspired by Middle Eastern flavours.

This recipe makes a complete meal with the addition of butternut, mushrooms and cavolo nero.

Serve it hot or warm with a generous sprinkle of coriander and some extra lime juice.

Autumn Brown Rice & Quinoa Pilaf [vegan] [gluten free]

With its blend of fragrant spices, this Autumn Brown Rice & Quinoa Pilaf is inspired by Middle Eastern flavours.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Rice & Grains

Cuisine Middle Eastern

Servings 4 people

Calories 471 kcal

Equipment

oven tray

large pan

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g butternut squash
• 250 g portobello mushrooms
• 125 g cavolo nero
• 160 g brown and wild rice mix
• 175 g quinoa
• 1 onion – finely chopped
• 4 garlic cloves – crushed
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1 tsp caraway seeds
• 1 tsp ground ginger
• 2 bay leaves
• seeds from 3 cardamom pods – crushed
• 1 generous handful dried cranberry
• 250 ml vegetable stock [US 1 cup] + 250ml water [US 1 cup]
• olive oil
• 2 – 3 limes
• 2 Tbsp chopped hazelnuts
• small bunch of coriander

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Instructions

 

• Preheat oven to 200C/180C fan/gas 4.
• Peel and cut the butternut in 1cm [0.39 inches] dice.
• Spread the butternut on a baking tray, drizzle with olive oil. Roast for around 35 mins until tender.
• In the meantime heat some olive oil in a large pan. Add the chopped onion and 3 crushed garlic cloves. Gently fry with turmeric, cinnamon, cumin, ginger, caraway, bay leaves and crushed cardamom seeds.
• When the onion mixture is soft and golden, add rice and coat all over in the oil.
• Cover with stock and water. Stirring frequently, cook under medium high heat until the rice is cooked. The rice should be cooked when all the liquid has been absorbed. If not, add slightly more water until rice is cooked.
• In the meantime heat some salted water in a small saucepan. When boiling add the quinoa and cook for around 12 mins until done. Drain, fluff with a fork and reserve on the side.
• Heat some olive oil in a large frying pan. Add 1 garlic clove, chopped mushroom and chopped cavolo nero. Fry until cook.
• When everything is cooked add the quinoa to rice. Mix well. Add the fried mushrooms and the cavolo nero along with roasted butternut.
• Add the cranberry, hazelnut, juice of 1 lime. Season to taste.
• Serve with a generous sprinkle of fresh coriander on top plus some extra lime juice if desired.

Nutrition

Serving: 250gCalories: 471kcalCarbohydrates: 94gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 280mgPotassium: 1306mgFiber: 11gSugar: 8gVitamin A: 16601IUVitamin C: 91mgCalcium: 191mgIron: 5mg

Find this recipe online:

Autumn Brown Rice & Quinoa Pilaf [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/autumn-brown-rice-quinoa-pilaf-vegan-gluten-free/

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