Name: Parsnip pilaf
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: 300g basmati rice -; 1 vegetable stock cube -; 140g red lentil -; 1kg parsnip , 200g grated, remainder cut into long chunky wedges -; 4 tbsp olive oil -; zest 2 oranges (use the juice in the sauce) -; 2 tsp cumin seed -; 2 tbsp honey -; 3 onions , sliced -; 1 tsp each turmeric, ground coriander and caraway -; 100g raisin -; zest 3 lemons (use the juice in the sauce) -; 25g butter -; yogurt , to serve (optional) -; 25g pistachio -; juice 3 lemons -; juice 2 oranges -; small bunch coriander -; small bunch each dill, parsley and mint , stalks discarded -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Parsnip pilaf

1. 300g basmati rice -

2. 1 vegetable stock cube -

3. 140g red lentil -

4. 1kg parsnip , 200g grated, remainder cut into long chunky wedges -

5. 4 tbsp olive oil -

6. zest 2 oranges (use the juice in the sauce) -

7. 2 tsp cumin seed -

8. 2 tbsp honey -

9. 3 onions , sliced -

10. 1 tsp each turmeric, ground coriander and caraway -

11. 100g raisin -

12. zest 3 lemons (use the juice in the sauce) -

13. 25g butter -

14. yogurt , to serve (optional) -

15. 25g pistachio -

16. juice 3 lemons -

17. juice 2 oranges -

18. small bunch coriander -

19. small bunch each dill, parsley and mint , stalks discarded -

How to cook deliciously - Parsnip pilaf

1. Stage

Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.

2. Stage

Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.

3. Stage

Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.

4. Stage

Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.

5. Stage

To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.