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Best Idea to Serving Extraordinary Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

Wishing to dine Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF a top restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with helpful instructions on cooking a Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF like a famous chef made.

Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

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 cook vickys spinach pilaf and spicy roast veg, gf df ef sf nf you only need 14 ingredients and 5 steps. Here is how you cook it.

To prepare an unforgettable Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF, below are the components required:

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

After readying the components, next you are ready to make your 5-star Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF by following the procedures below:

  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.

Recipe : Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF

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