Middle Eastern Roast Veggie Pilaf Rice
with Almonds, Feta & Garlic Yoghurt
We wanted to give you a big hug today, so we hope this roast veggie pilaf rice will suffice. It’s fluffy and packed full of hearty veggies we know you love like chermoula pumpkin. The creamy feta sprinkled on top is our way of showing just how much we love you.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
parsnip
1
Brown Onion
1 bag
peeled pumpkin pieces
1 sachet
ras el hanout
1 packet
Slivered Almonds
(Contains Almond; )
3 clove
garlic
1 bag
Silverbeet
1 sachet
chermoula spice blend
1 packet
basmati rice
1 sachet
vegetable stock powder
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
1.75 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut parsnip into bite-sized chunks. Slice onion into wedges. • Place peeled pumpkin pieces, parsnip and onion on a lined oven tray. • Sprinkle with ras el hanout, a pinch of salt and a drizzle of olive oil. Toss to coat and roast until tender, 20-25 minutes. • When the veggies have 3-4 minutes remaining, add slivered almonds to one side of the tray and bake until golden.
• While the veggies are roasting, finely chop garlic. • Roughly chop silverbeet.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Return the saucepan to medium-high heat with the butter and a dash of olive oil. • Cook chermoula spice blend and the remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, vegetable stock powder and the water, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 9 minutes, then add silverbeet and cook for a further 3 minutes. • Remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When rice is done, stir through roasted veggies and a drizzle of white wine vinegar.
• Divide Middle Eastern roast veggie pilaf rice between bowls. • Top with garlic yoghurt and almonds. Crumble over feta cheese (see ingredients) to serve. Enjoy!