Roasted root vegetables with jewelled rice

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Toss the parsnips and sweet potatoes in the oil and roast for 15 minutes, then drizzle with the honey and roast for a further 5 minutes until browned and tender.

Step 2

Meanwhile, place the rice, saffron and cardamom pods in a large pan and cover with 600ml cold water. Bring to the boil and simmer for 10-12 minutes until the water is absorbed and the rice is tender.

Step 3

Meanwhile, heat the butter in a frying pan and cook the pistachios, barberries and salad onions for 2-3 minutes until the onions have softened. Stir in the orange zest and juice and warm through. Gently stir the fruit and nut mix into the rice and transfer to a large serving dish. Arrange the roasted parsnips and sweet potatoes on top and scatter with fresh coriander leaves.

Ingredient

Cardamom pods

4 4
Basmati rice

300 grams 0.66 lbs
Orange

1 1
Clear honey

1 tbsp 0.5 fl. ozs
Butter

2 tbsp 1 fl. ozs
Saffron

1 pinch 0.04 fl. ozs
Salad onion

1 bunch 1 bunch
Pistachio nut kernels

4 tbsp 2 fl. ozs
Sunflower oil

1 tbsp 0.5 fl. ozs
Essential waitrose parsnips

300 grams 0.66 lbs
Cooks' ingredients barberries

1 tbsp 0.5 fl. ozs
Essential waitrose sweet potatoes

300 grams 0.66 lbs

Amount Per Serving
	Energy	2493kJ/ 592kcals
	Fat	17,3g
	Saturated Fat	3,3g
	Carbohydrates	96,8g
	Sugars	18,6g
	Protein	12,2g
	Fibre	7,9g

View nutrition facts

Roasted root vegetables with jewelled rice

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

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