Root-veg-pea-pilaf

Root vegetable and pea pilaf

Turmeric gives this Indian-inspired dish its golden colour, while cinnamon and cardamom add fragrance and warmth

By , 03 January 2018

(20 votes)

Root vegetable and pea pilaf
  • 50 Mins

  • Serves: 4

Nutritional Info
Each 341g serving contains
  • Energy

    1313KJ

    314KCAL

    16%
  • Fat

    3.1g

    low

    4%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    10.9g

    low

    12%
  • Salt

    0.07g

    low

    1%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
Ingredients
  • 2tsp rapeseed oil
  • 3 whole cardamom pods, cracked
  • 1 stick cinnamon
  • 1tsp ground turmeric
  • 1 onion, peeled and diced
  • 2 parsnips, peeled and sliced lengthways
  • 2 carrots, peeled and chopped
  • ½ turnip, peeled and chopped
  • 200g Asda White Basmati Rice
  • 100g frozen peas
  • 1 lemon, zested
  • 1 red chilli, chopped, to serve
  • A few whole mint leaves, to serve
Method
  • Heat the oil in a large pan over a medium heat. Add the cardamom pods and cinnamon then fry for 1 min until they release their aroma.

  • Add the turmeric, onion, parsnips, carrots and turnip to the pan. Stir together to combine and fry for 5 mins until they turn golden and start to soften. Season with plenty of freshly ground black pepper.

  • Put the rice in a sieve and rinse under cold water until the water runs clear.

  • Add the rice, peas and lemon zest to the pan with 350ml boiling water. Cover with a lid and simmer on a low heat for 30 45 mins until the rice is cooked and the veg is tender.

  • To serve, remove the cardamom pods and cinnamon stick from the pilaf and sprinkle with the finely chopped chilli and the mint leaves.