Autumn Brown Rice & Quinoa Pilaf
With its blend of fragrant spices, this Autumn Brown Rice & Quinoa Pilaf is inspired by Middle Eastern flavours.
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Ingredients
- 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 divided
- 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
Instructions
- Preheat oven to 200C/180C fan/gas 4.
- Peel and cut the butternut in 1cm [0.39 inches] dice.500 g butternut squash
- 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.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, olive oil, seeds from 3 cardamom pods - crushed
- When the onion mixture is soft and golden, add rice and coat all over in the oil.160 g brown and wild rice mix
- 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.250 ml vegetable stock [US 1 cup] + 250ml water [US 1 cup]
- 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.175 g quinoa
- Heat some olive oil in a large frying pan. Add the remaining garlic clove, chopped mushroom and chopped cavolo nero. Fry until cook.250 g portobello mushrooms , 125 g cavolo nero
- 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.2 - 3 limes, 2 Tbsp chopped hazelnuts, 1 generous handful dried cranberry
- Serve with a generous sprinkle of fresh coriander on top plus some extra lime juice if desired.small bunch of coriander
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 89gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 283mgPotassium: 1222mgFiber: 11gSugar: 7gVitamin A: 16575IUVitamin C: 69mgCalcium: 212mgIron: 5mg