Recipes
Root vegetable and pea pilaf
Turmeric gives this Indian-inspired dish its golden colour, while cinnamon and cardamom add fragrance and warmth
Turmeric gives this Indian-inspired dish its golden colour, while cinnamon and cardamom add fragrance and warmth
(21 votes)
Cook: 50 Mins
Serves: 4
Price: 59p per serving
Nutritional Information
Each 341g serving contains
Energy
1313kj
314kcal
1313kj
314kcal
16%
Fat
3.1g
3.1g
Low
4%
4%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
10.9g
10.9g
Med
12%
12%
Salt
0.07g
0.07g
Low
1%
1%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
385kj/92kcal
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
1
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.
2
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.
3
Put the rice in a sieve and rinse under cold water until the water runs clear.
4
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.
5
To serve, remove the cardamom pods and cinnamon stick from the pilaf and sprinkle with the finely chopped chilli and the mint leaves.