Vegetable pilaf

Vegetable pilaf

3.6 18 ratings

Prep. 15 min

Total 1 h

6 portions

Ingredients

basmati rice
400 g
acorn squash trimmed, cut into halves and cut into thin slices (5 mm)
150 g
red capsicum deseeded and cut into pieces (1 cm)
160 g
fresh green beans trimmed and cut into quarters
150 g
frozen green peas thawed
100 g
jarred marinated artichoke hearts drained and cut into halves
280 g
piece fresh ginger peeled
10 cm
garlic cloves
6
brown onion (approx. 150 g), cut into halves
1
olive oil
50 g
dried bay leaves
2
cardamom pods crushed
4
cinnamon quill
1
saffron threads
2 pinches
ground smoked paprika
1 tsp
chilli powder to taste
½ tsp
canned chopped tomatoes
400 g
fresh thyme leaves only
3 sprigs
dry white wine
100 g
salt
2 tsp
ground black pepper
1 tsp
Vegetable stock paste (see Tips)
1 tbsp
water
600 g
slivered almonds for garnishing
40 g

Difficulty

easy

Nutrition per 1 portion

Sodium 961.2 mg

Protein 11 g

Calories 1846.3 kJ / 439.5 kcal

Fat 13.4 g

Fibre 12.4 g

Saturated Fat 1.9 g

Carbohydrates 62.6 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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