This is a great recipe for using any leftover vegetables that you have in the fridge. If they have been cooked before they won’t need roasting in the oven, simply add them with the rice at step 3. The pilaff can be moulded into little balls, coated in egg and bread crumbs, shallow fried until golden brown and served with a crisp salad. You can make this a meat recipe by adding 8 boned chicken thighs. Pop them onto the rice, season, drizzle with a little olive oil, cover and cook in the oven at stage 2.
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins
2tablespoons olive oil
1onion, peeled and roughly chopped
Salt
Ground black peppercorns
250gmixed vegetables such as red or green peppers, cored and roughly chopped, carrots, peeled and roughly chopped, butternut squash, peeled and roughly chopped
Chopped thyme
500mlchicken or vegetable stock
75ggrated hard cheese
Chopped parsley
200glong grain rice
1
Preheat the oven to 180°C (350°F) mark 4. Heat the olive oil in a medium ovenproof saucepan or casserole dish and cook the onion and garlic for a few minutes until soft and a little golden. Season with salt and pepper, add the peppers, carrots and butternut squash.
2
Cook in the oven for 15-20 minutes until golden and tender. Remove from the oven and add the rice, chopped thyme and stock, bring to the boil and season to taste.
3
Cover with the lid and place in the preheated oven and cook for 15-20 minutes, or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated cheese and chopped parsley just before serving.
250gmixed vegetables such as red or green peppers, cored and roughly chopped, carrots, peeled and roughly chopped, butternut squash, peeled and roughly chopped
Chopped thyme
500mlchicken or vegetable stock
75ggrated hard cheese
Chopped parsley
200glong grain rice
Directions
1
Preheat the oven to 180°C (350°F) mark 4. Heat the olive oil in a medium ovenproof saucepan or casserole dish and cook the onion and garlic for a few minutes until soft and a little golden. Season with salt and pepper, add the peppers, carrots and butternut squash.
2
Cook in the oven for 15-20 minutes until golden and tender. Remove from the oven and add the rice, chopped thyme and stock, bring to the boil and season to taste.
3
Cover with the lid and place in the preheated oven and cook for 15-20 minutes, or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated cheese and chopped parsley just before serving.
AuthorFPG