Vegetable Pilaf Recipe - Daily Dish Recipe #2674

Recipe

Vegetable Pilaf

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Vegetable Pilaf

A warming dish of spiced brown rice and lentils with roast carrots and red onion. Topped with toasted flaked almonds, yoghurt and Sambal Oelek.


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Ingredients to serve 2

  • 3 x carrots – cut into thick matchsticks
  • 1½ x red onion – cut into thick wedges
  • 2 tsp x Rice Spice
  • 1 tsp x ground cinnamon
  • ½ cup x brown rice – rinse
  • ½ cup x brown lentils – rinse
  • 200ml x boiling water
  • 50g x baby spinach
  • 2 tbsp x flaked almonds
  • 60ml x yoghurt
  • 3 tsp x Sambal Oelek
  • . x tinfoil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x olive oil (from your pantry)

Ingredients to serve 4

  • 6 x carrots – cut into thick matchsticks
  • 3 x red onion – cut into thick wedges
  • 4 tsp x Rice Spice
  • 2 tsp x ground cinnamon
  • 1 cup x brown rice – rinse
  • 1 cup x brown lentils – rinse
  • 400ml x boiling water
  • 100g x baby spinach
  • 4 tbsp x flaked almonds
  • 120ml x yoghurt
  • 6 tsp x Sambal Oelek
  • . x tinfoil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x olive oil (from your pantry)

Method

Step 1

Preheat the oven to 180°C.

Step 2

IMPORTANT: Before prepping all ingredients as indicated above put a small pot on a medium – high heat. Fry the Rice Mix and cinnamon for 30 seconds then add the lentils, brown rice and water. Cover with a lid. When the water comes to a boil, turn the temperature down and let it cook for 30-35 minutes until the water has evaporated and the rice and lentils are cooked. Season at the end of cooking to taste (don’t add salt earlier as it will inhibit the cooking of the lentils).

Step 3

Now prepare all ingredients as indicated above. Place the carrot and red onion on a tin foil lined tray, drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.

Step 4

Place a small frying pan on a medium heat and toast the flaked almonds until golden, about 5 minutes.

Step 5

To serve mix the spinach through the rice and lentils, top with onion and carrot and a dollop of yoghurt and Sambal Oelek. Sprinkle with toasted flaked almonds and enjoy!

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