Recipe Of The Week – Root Vegetable Rice

Ingredients –

1 tbsp olive oil,

2 onions, finely chopped,

250g carrots, sliced at an angle,

250g parsnips, sliced at an angle,

1/2 tsp coriander seeds, lightly crushed,

80g butter,

500ml chicken stock,

100g short vermicelli,

300g white rice, rinsed and drained,

pink of saffron,

1/2 small pack flat leaf parsley, chopped,


Method – 

  1. Heat the oven to 200c / 180 fan / gas mark 6.

  2. Put the carrots and parsnips in a roasting tin and drizzle with olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25 – 30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.

  3. Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2 – 3 mins until starting to soften, then add the vermicelli and cook until golden.

  4. Add the rice, saffron, stock and 500ml water. Cover with a lid, bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins.

  5. Add the roasted carrots and parsnips, scatter over the parsley and serve.

Serves 4