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Vegetable pilaf

Vegetable pilaf
3.6 18 ratings
Prep. 15 min
Total 1 h
6 portions
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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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