Vegetable pilaf

Vegetable pilaf

3.6 18 ratings

Prep. 15 min

Total 1 h

6 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Show all

Ricotta gnocchi with walnut and spinach pesto

35 min

Pizza Margherita

2 h 10 min

No-roll cheesy broccoli quiche

1 h 25 min

High Protein Egg Bake

20 min

Truffled roast pumpkin risotto

35 min

Yellow curry sauce (Dandelion restaurant)

55 min

Sweet potato frittata with coriander chilli sauce

1 h 35 min

Paneer masala & steamed rice

45 min

Layered veggie-loaded pesto pasta

30 min

Kale, sprouts and red cabbage salad

4 h 35 min

Cauliflower tacos with chipotle sauce

3 h 45 min

Soba noodle and tofu salad

35 min

Show all