Roast Vegetable Pilau

This makes for the perfect no hassle make ahead packed lunch or easy to re-heat dinner when you don't much time to spare.

Preparation time: 20 minutes - Cooking time: 40 minutes - Total time: 1 hour  60 minutes - Serves: 4

125g sachet Merchant Gourmet Red Camargue Rice
150g Tilda Brown Basmati Rice
750ml hot vegetable stock
15g pack fresh rosemary, stalks removed
200g organic celeriac, peeled and diced
200g swede, peeled and diced
200g sweet potato, peeled and diced
1 tbsp extra virgin olive oil
200g broccoli florets, to serve

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Preheat the oven to 200°C, gas mark 6. Put the red and brown rice together in a large saucepan, pour in the stock and add the rosemary leaves. Set aside.

Put the diced celeriac, swede and sweet potato in a roasting tin, drizzle with the oil and season. Roast in the oven for 30 minutes until tender and golden.

Meanwhile, heat the rice and stock, bring to the boil, cover, and simmer for 20 minutes. Add the roasted vegetables and continue to cook for a further 5 minutes until all the stock is absorbed. Season lightly and cool.

Serve with broccoli and a spoonful of natural yogurt, garnished with a sprig of fresh rosemary.


The rice used in this recipe is not easily overcooked, and is very useful for preparing dishes ahead. If you are planning to freeze this pilau, slightly undercook the rice to help maintain its texture when re-heated.

Recipe Courtesy of Waitrose
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