Winter Veg Pilaf/Spiced Parsnip Pilaf Recipe | olivemagazine

Large bowl of rice topped with coriander and pomegranate seeds

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

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.

Anna GloverSenior food editor