This delicious rice dish is packed with colourful autumn veg and lifted wth fragrant pomegrante and coriander. It's also both vegan and gluten free!
- CourseMain meal
- Prepare15 mins
- Cook40 mins
- Total time55 mins
Preheat the oven to 200°C, gas mark 6. Put the cauliflower, butternut and sweet potato and 1 tbsp of the oil on a baking tray and toss to coat. Cover with foil and roast for 20 minutes, then uncover and roast for a further 20 minutes, until very tender and lightly browned.
Meanwhile, heat the remaining 1 tbsp of oil in a saucepan, add the onion and garlic and cook for 5 minutes. Add the rice and ras el hanout and cook for a minute; stir in 500ml hot water and bring to the boil. Cover and cook for 10 minutes, then add the chick peas; cover and cook for a further 10-15 minutes until the rice is tender and the water has been absorbed.
Combine the rice and roasted vegetables and transfer to a large serving platter. Leave to sit for 5 minutes, then scatter with the pomegranate seeds, dukkah and coriander to serve.
Dukkah is a blend of hazelnuts with cumin, fennel, coriander and sesame seeds. It's used in Middle Eastern cooking to add depth of flavour. If you're unable to get hold of it, just toast either cumin or fennel seeds and scatter over.
And to drink...
Aromatic Luis Felipe Edwards Reserva Viognier, Chile, is the ideal white wine to pair with this dish.