Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF. Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF instructions. Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in. Toss to coat in the oil and herbs.
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Vickys Mediterranean-Style Roast Chicken & Veg, GF DF EF SF NF instructions. Drizzle the oil with the rosemary and thyme over the foil and scatter the chicken and vegetables in. Toss to coat in the oil and herbs.
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Ingredients Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:
- Require 700 grams butternut squash, cubed.
- Need 1 red bell pepper, diced.
- Provide 1 yellow/green bell pepper, diced.
- Need 2 red onions, cut into wedges.
- Give 1 1/2 tbsp of harissa paste (recipe on my profile).
- Require 1 tbsp oil.
- Need 1 onion, sliced.
- Provide 2 clove - garlic, finely chopped.
- Provide 2 cm for square piece of ginger, finely chopped.
- You need 1 for chilli, deseeded and finely chopped.
- Need 250 grams - spinach, chopped.
- Need 200 grams - brown rice.
- You need 450 ml of vegetable stock.
- You need 1 of salt & pepper to taste.
Tara Pratiwi 🇮🇩 Sayur Bayam (Spinach Soup) Indonesian dish. Indonesian daily main food is rice, and they will eat it everyday with soup or stirfry (as vegetable is the most important to us. Spread the carrots, sweet potatoes and onions out on a large baking tray. Mix together the dried spices and sprinkle half over the veg.
Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF instructions:
- Preheat the oven to gas 6 / 200C / 400°F and line a baking tray with foil.
- 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.
- 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.
- 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.
- Season the pilaf with salt and pepper then plate with the roasted vegetables.
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