- Serves4
- CourseSide
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- Plusstanding
Ingredients
- 200g basmati rice
- 350g swede, peeled and cut into 1cm cubes
- 250g sweet potatoes, peeled and cut into 1cm cubes
- 7 tbsp olive oil, plus extra for drizzling
- 1½ tsp fine sea salt
- 1½ tsp ground cumin
- 2 red onions, finely chopped
- 2 clove/s garlic, crushed
- ¼ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tsp ground allspice
- 450ml Cooks’ Ingredients Vegetable Stock
- 1 orange (scrubbed), zest and juice
- 25g pack coriander, leaves roughly chopped
- 20g pack dill, leaves roughly chopped
- 30g pomegranate seeds
Method
reheat the oven to 220°C, gas mark . Put the rice in a sieve and rinse under cold running water for 1 minute. Set aside to drain. Arrange the swede and sweet potatoes in a roasting tin, add 2 tbsp oil, 1 tsp salt and 1 tsp cumin, then toss together until everything is well coated. Roast for minutes, turning halfway, until the veg is tender.
Meanwhile, heat 2 tbsp oil in a saucepan that has a lid. Add the onions and remaining ½ tsp salt; cook over a medium heat for 10 minutes until soft and starting to brown a little. Add the garlic, spices and 2 tbsp more oil and stir over the heat for 1 minute.
Stir in the drained rice, then add the stock and ½ of the orange zest. Bring to a simmer, cover tightly with the lid and cook over a low heat for 10 minutes. Remove from the heat and leave to stand, covered, for 10 minutes more. Fluff up the rice with a fork, then fold in the roasted roots, orange juice and the remaining 2 tbsp oil. Season, if needed, then mix in most of the chopped herbs. Divide among plates, scatter with a few pomegranate seeds, plus the remaining orange zest and herbs. Splash with a drizzle more oil to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,373kJ/ 568kcals |
|---|---|
Fat | 29g |
Saturated Fat | 4.2g |
Carbohydrates | 65g |
Sugars | 15g |
Fibre | 7.1g |
Protein | 7.6g |
Salt | 2.1g |