Winter veg pilaf
- Anna Glover
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Serves 4 - 6
Easy
Prep: 20 mins
Cook: 1 hr
plus 30 mins soaking
A star rating of 5 out of 5.2 ratingsRate
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A warming winter pilaf, packed with plants and lightly spiced for a fragrant, nutty midweek meal
Healthy
High fibre
Low salt
Low sugar
Vegan
Vegetarian
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Try our winter veg pilaf, then try jewelled pilaf, golden onion and spring veg pilaf or caramelised onion and courgette pilaf.
olive health editor's wellbeing tip
"If you thought eating more plant foods was just about adding extra sides, take a look at this pilaf, where almost every ingredient goes towards your plant point tally." Join our free 2025 wellbeing plan here.
Cook's tip
Swap cashews for other toasted nuts, and swap parsnips for carrots or celeriac.
How to store
Keep leftovers in the fridge for two days and reheat thoroughly to serve.
How to serve
Serve with a spoon of yogurt if you like, and top with coriander, pomegranate and cashews.
Winter veg pilaf recipe
Ingredients
Nutrition
-
300g brown basmati rice
-
4 tbsp vegetable oil
-
3 onions
finely sliced
-
2 garlic cloves
crushed
-
1 tbsp grated ginger
-
4 large parsnips
2 coarsely grated, 2 cut into small pieces
-
2 tsp cumin seeds
-
1 tsp chilli flakes
-
2 tbsp mild or medium curry powder
-
1 tsp ground turmeric
-
500ml vegetable stock
-
200g kale, chard or spinach
chopped
-
large handful of coriander
-
40g pomegranate seeds
-
40g toasted cashew nuts
chopped
Nutrition: per serving
- kcal424
- fat14g
- saturates1.6g
- carbs57.6g
- sugars12.1g
- fibre13.3g
- protein10.2g
- salt0.31g
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Method
-
step 1
Rinse the rice a few times under cold running water, then tip into a bowl and leave to soak for 30 mins.
-
step 2
Heat the oil in a large pan or deep casserole dish and fry the onions with a big pinch of salt for 20 mins until golden and caramelised. Stir in the garlic and ginger, and fry for another minute. Stir in the parsnips and fry for 10 mins until the cubes are starting to soften around the edges. Stir in the spices, toast for 1 min, then drain the rice and stir in. Stir in the veg and spices. Add the stock with some seasoning. Bring to a bubble. Put on a lid and turn the heat to low. Cook for 20 mins, then add the greens to the pan, on top of the rice. Put the lid back on and cook for 4 mins, then turn off the heat and leave for 6 mins to steam.
-
step 3
Fluff up the rice with a fork, stirring the greens into the rice. Serve in deep bowls and top with the coriander, pomegranate and cashews to serve.
Best ways with basmati rice.
Authors
Anna GloverSenior food editor
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A star rating of 5 out of 5.2 ratings
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