Roasted Vegetable Pilaf ProvenÇal Food

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

ROASTED VEGETABLE PILAF PROVENÇAL

Steps:

• Heat oven to 425. Heat 1 Tbsp. oil in heavy, large saucepan over medium heat. Add shallots and sauté until lightly browned. Add rice, chicken broth and 1 tsp. herbs de Provence. Bring to a boil. Cover and simmer at low heat until rice is tender, about 45 minutes. Meanwhile, in 15 x 10 x 1-inch pan, combine mushrooms, zucchini and bell pepper. Add remaining 2 Tbsp oil, remaining 1 tsp. herbs, salt and pepper. Toss to coat. Bake 15 minutes; stir in tomatoes. Bake 5 minutes more or until vegetables are tender. Stir vegetables and olives into rice. Garnish with fresh herb sprigs if desired. Makes 6 servings. Nice with grilled chicken. Priscilla Yee Concord, California

ROASTED HARISSA VEGETABLES WITH KALE & GINGER PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the squash, onion and pepper on a large baking tray or 2 smaller ones. Toss them with the harissa and season. Roast for 30 mins or until golden and tender.
• Meanwhile, make the pilaf. Heat the olive oil in a saucepan over a medium heat and add the onion, garlic, ginger and chilli. Season and cook for 5 mins or until the onion is translucent. Add the kale, rice and stock. Bring to the boil, reduce the heat to low, cover with a lid and cook for 10-12 mins or until tender. Serve with the roasted vegetables and some yogurt.

SPICED VEGETABLE PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
• Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
• Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

ROAST CAULIFLOWER & HAZELNUT PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 1 tbsp of the oil in a large pan, add the onion and cook for 5 mins until golden. Add the garlic, ginger, garam masala and rice, and cook for a few more mins. Add the stock and curry leaves, and season. Bring to the boil, then reduce heat to low. Cover and simmer for 40 mins.
• Toss the cauliflower in the curry powder and remaining oil, season and put on a baking sheet. Roast in the oven for 40 mins until tender.
• Remove the rice pan from the heat and leave for 5 mins, then gently stir through the roasted cauliflower, coriander and toasted hazelnuts. Serve with natural yogurt.