Denise says:
- This is a delicious vegan main course. Parsnips are in season from November through to April and particularly good value with 1kg costing about £1.
- Some supermarkets even offer the ‘wonky’ variety which are even more reasonable.
- Since this recipe requires the vegetable to be chopped and grated choosing the wonky variety does not matter. Parsnips are loaded with vitamins and packed with subtle flavours.
Ingredients:
- 150g basmati rice
- 1 vegetable stock cube or 1 tablespoon vegetable stock powder
- 75g red lentils
- 700g parsnips - peeled – of which 200g grated and remainder (550g) cut into long chunky wedges
- 4 tablespoons olive oil
- 1 orange – zest & juice
- 2 teaspoon cumin seeds
- 2 tablespoon maple syrup
- 3 red onions – sliced
- 1 teaspoon each turmeric, ground coriander and paprika
- 100g raisins – soaked in 50ml water
- Juice and zest of ½ lemon
- Garnish
- 2-3 tablespoons pomegranate seeds
- Sprigs of fresh parsley – roughly chopped
Method
- Preheat the oven to 200C/ 180C fan.
- Place the rice and lentils in a deep saucepan together with 600ml water and stock cube/powder. Simmer for 5 minutes covered. Set aside.
- Line a baking tray with baking parchment paper.
- Add the chunky parsnips, orange zest and juice, 1 teaspoon cumin seeds, drizzle with olive oil and season well.
- Roast for 30 minutes then add the maple syrup and roast for a futher 5 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a deep saucepan. Sauté the onions until soft, stir in the remaining cumin and the rest of the spices.
- Add the grated parsnips, raisins and then stir in the rice mixture with the lemon zest and juice.
- Cook covered for 8-10 minutes on a low heat.
- Garnish with a sprinkling of pomegranate seeds and chopped parsley.
Tagged in: Basmati Rice, Coriander, Cumin Seeds, dinner, Indian, lemon, Lunch, Moroccan, orange, Paprika, Parsnips, pomegranate seeds, Raisins, Red Lentils, Sephardi, Turmeric, Vegan