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

Before you jump to Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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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 make vickys spinach pilaf and spicy roast veg, gf df ef sf nf you need 14 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:
  1. Provide 700 grams butternut squash, cubed
  2. Use 1 red bell pepper, diced
  3. Take 1 yellow/green bell pepper, diced
  4. Provide 2 red onions, cut into wedges
  5. Use 1 1/2 tbsp harissa paste (recipe on my profile)
  6. Take 1 tbsp oil
  7. Take 1 onion, sliced
  8. Get 2 clove garlic, finely chopped
  9. You need 2 cm square piece of ginger, finely chopped
  10. Provide 1 chilli, deseeded and finely chopped
  11. Get 250 grams spinach, chopped
  12. You need 200 grams brown rice
  13. Provide 450 ml vegetable stock
  14. You need 1 salt & pepper to taste
Instructions to make Vickys Spinach Pilaf and Spicy Roast Veg, GF DF EF SF NF:
  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

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