Vickys Spinach Pilaf and Spicy Roast Veg, Gluten, Dairy, Egg & Soy-Free

Pilaf is a versatile dish that is enjoyed in many cultures around the world. It is believed to have originated in ancient Persia and spread to other regions through trade routes.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Vickys Spinach Pilaf and Spicy Roast Veg, Gluten, Dairy, Egg & Soy-Free

Cooking Method: Roasting, Stir-frying Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup Basmati Rice
• 2.5 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Turmeric
• 2 cup Spinach
• 2 medium Carrots
• 1 medium Red Bell Pepper
• 1 medium Zucchini
• 1 cup Cherry Tomatoes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
3. Add the ground cumin, ground coriander, and turmeric to the pan. Stir well to coat the onions and garlic.
4. Add the rice to the pan and stir to combine with the spices and onions.
5. Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
6. Meanwhile, preheat the oven to 200°C (400°F).
7. Chop the carrots, red bell pepper, and zucchini into bite-sized pieces.
8. Place the chopped vegetables and cherry tomatoes on a baking sheet. Drizzle with olive oil, salt, and black pepper. Toss to coat.
9. Roast the vegetables in the preheated oven for 15-20 minutes, or until tender and slightly charred.
10. Once the rice is cooked, remove it from the heat and let it rest for 5 minutes.
11. Fluff the rice with a fork and stir in the spinach until wilted.
12. Serve the spinach pilaf with the roasted vegetables on top.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 45g15%

Sugars 6g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.